Sukuta

Sastric References

Do not neglect sukutā because it is a bitter preparation. Śrī Caitanya Mahāprabhu derived more happiness from eating this sukutā than from drinking pañcāmṛta [a preparation of milk, sugar, ghee, honey and yogurt].
(CC Antya 10.17)

There was sukhta, bitter melon mixed with all kinds of vegetables, defying the taste of nectar. There were five types of bitter and pungent sukhtas.
(CC Madhya 3.46)

Ingredients

Vegetables

  • Karela (Bitter gourd) – 2 (cut into long strips)

  • Potato – 1 (cut into long pieces)

  • Raw papaya – ¼ (peeled and sliced)

  • Drumsticks – 2 (cut into 2-inch pieces)

  • Raw banana – 1 (peeled and cut into sticks)

  • Phool Wadis – 6–8

Spices for Masala Paste

  • Fennel seeds – 1 teaspoon

  • Radhuni – 1 tablespoon (optional; skip if unavailable)

  • Mustard seeds – 1 teaspoon

  • Coriander powder (Dhanya powder) – 1 teaspoon

  • Ginger paste – 1 tablespoon

  • Black pepper – ½ teaspoon

  • Bay leaves – 2

  • Panch Puran (for tempering) – 1 teaspoon

  • Ghee – 2–3 tablespoons, plus 1 teaspoon for finishing

  • Turmeric powder – ¼ teaspoon

  • Salt – To taste

Recipe

1. Prepare Masala Paste

  • Grind fennel seeds, radhuni (if using), mustard seeds, coriander powder, ginger paste, and black pepper into a smooth paste using a little water.

2. Prep the Vegetables

  • Wash, peel, and cut all vegetables into long, uniform pieces.

3. Fry the Karela and Phool Wadi

  • Heat 2–3 tablespoons of ghee in a kadhai (wok).

  • Add the karela strips and fry until golden brown. Remove and set aside.

  • Fry the phool wadis until golden brown. Remove and keep aside.

4. Cook the Vegetables

  • In the same kadhai, add 1 teaspoon of Radhuni (or Panch Puran) and 2 bay leaves to the remaining ghee.

  • Add the chopped vegetables (except karela) and saute for 5–6 minutes.

  • Add turmeric powder and salt to taste.

  • Pour in enough water to just cover the vegetables. Cover and cook for 7–8 minutes, until the vegetables are tender.

5. Add Masala and Finish

  • Once the vegetables are soft, add the prepared masala paste, fried karela, and fried phool wadi.

  • Boil everything together for 3–4 minutes, allowing the flavors to blend.

  • Just before turning off the flame, add 1 teaspoon of ghee for enhanced aroma and richness.

 

Cooking Time

  • Preparation: 15-20 minutes

  • Cooking: 25–30 minutes

  • Total Time: 45–50 minutes

Note – This recipe method can be used as a base to prepare many other types of shak (leafy greens). Simply substitute Notey shak with the leafy green of your choice and follow the same process for a delicious, sattvic preparation.

​Variation – Doodh Shukta (Creamy Coconut Milk Version)

To prepare a milk-based version of Shukta (Doodh Shukta):

  • Do not add turmeric powder.

  • After adding the masala paste, fried karela, and phool wadis, pour in 1 cup of coconut milk.

  • Let it boil gently for 5–6 minutes, allowing the flavors to blend into a creamy broth.

  • Finish with a spoon of ghee.

Submitted by Manoraksi and Kalasudha Matajis, Sri Mayapur Dhama

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