Sukto Receipe

Ingredients:
1. kaachkola(plantain ) 1
2. mulo(radish/daikon) 1 cup
3. aloo(potato) 1 medium
4. begun(eggplant) 1 medium
5. uchche(bitter gourd) 1 (slice thinly)
6. Shorshe (mustard seeds) 1-1/2 tbsp.
7. Methi (fenugreek seeds) 1/2 tsp.
8. Posto (poppy seeds) 2 tbsp.
9. Salt to taste 1 tbsp

Method of Preparation:
Soak 1 tbsp. of each mustard seeds and poppy seeds in warm water. Cut plantain, radish, potato and eggplant lengthwise (about 2" long). Heat 1/4 cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the bitter gourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish (mulo), and potato and stir fry in medium heat. As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste. After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt. Also, add the fried bitter gourd slices andeggplant pieces. Add now to the "shukto" about 1/2 cup of hot water and cover wok for about 5 minutes, stirring occasionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee. Serve with rice.