I love sukto in any form. For us, bengalis, sukto is an emotion and I love to recreate various versions of it. Sukto should always have a bitter component, mostly it is the bitter gourd. Sometimes we use fried neem leaves as well and that is known as neem jhol in my family. This Chalbata diye Lau er Suktani or sukto has a special component called chalbata or ground rice where I have used some gobindabhog rice. I have used bottle gourd for this recipe hence the name. This dish has really cooling effect to the body and a summer must have in my family.
Ingredients for Chalbata diye Lau er Suktani
- Lau – 1/2, peeled and cut into bite size pieces
- Bitter gourd – 1, cut into strips after discarding the seeds.
- Dry red chili – 1
- Gobindabhog rice – 1 tbsp
- Milk – 1 cup
- Radhuni – 2 tsp
- Ginger paste – 1 tsp
- Bayleaf – 2
- Salt – as required
- Sugar – 1 tsp
How to make Chalbata diye Lau er Suktani
Fry the bittergourd strips and keep aside.
To the pan, add a tbsp of ghee. Then temper it with bayleaf, dry red chili and radhuni. When the red chili turns black, remove it. We just want the smell , not the hotness of the red chili.
Add the cubed lau or bottle gourd to the pan. Stir well.
Make a paste of gobindabhog rice, 1 tap of radhuni and ginger along with some milk. Add this mixture to the pan and mix well. Cook covered with the lid on till the lau is cooked through.
Now add the fried bittergourd to the pan.
Pour the remaining milk to the pan and mix well. Boil for 3 minutes and then adjust the seasoning.
Finally add 1 more spoonful of ghee and 1 tsp of sugar. Give it a final stir and you are done. Return the fried chili to the pan.
Serve with plain rice.