Today I am posting a nutritious sukto recipe made with vegetables and lal shak.It a traditional Bengali recipe and very simple to prepare. In East Bengal (now Bangladesh) it is called “Dhula Shak Sukto”. Actually Dhula shak is a special variety of lal shak with pale red leaves and hollow stems. In this recipe I have used Dhula shak. You can use any variety of lal shak.
Cooing time – 30 minutes. Serve – 4
- Lal shak – 400 grams.
- Potato (small) – 1 (cut into cubes)
- Eggplant (small) – 1 (cut into cubes)
- Chopped raw papaya – 1/2 cup.
- Raw banana – 1 (cut into pieces)
- Ridge gourd – 1 (peeled and cut into cubes)
- Pointed gourd (potol) – 2 (peeled and chopped).
- Bay leaves – 2.
- Ginger paste – 1/2 tsp.
- Mustard seeds – 1 tsp.
- Turmeric powder – 1/4 tsp.
- Salt to taste.
- Sugar – 1/4 tsp.
- Oil – 1 tbsp.
- Ghee 1 tbsp.
- Take the good leaves and chop roughly. Remove the soft skin of the stems and cut into pieces. Wash and put in a colander. Keep aside. Wash all the vegetables.
- Heat oil in a frying pan. Once it is hot reduce the heat, add mustard seeds. When crackling add all the chopped vegetables,bay leaves and 1 tsp.of salt. Stir and cover the pan. Cook for 2 to 3 minutes on medium heat. Add turmeric powder and ginger paste. Stir and cook for 2 to 3 minutes. Add the chopped lal shak and stems. Mix well. Cover the pan and cook for 3 to 4 minutes. Stir in between. Add 1+1/2 cups of water and sugar. Cook till vegetables become tender. Check the seasoning.
- Remove pan from the heat,mix ghee. Cover the pan, allow it to cool at room temp.
Nutritious Lal Shak Sukto is ready. Serve as a first item for lunch with steamed rice.