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Doodh Sukhto

Runa Ganguly
15 minutes
Prep Time
30 minutes
Cook Time
4 People
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Sukhto is a medley of vegetables cooked with bitter gourd. It’s normally consumed before the main dishes/curries with steamed rice and ghee. Adding milk to this gravy gives it a rich and bitter-sweet flavour

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • West Bengal
  • Shallow fry
  • Simmering
  • Blending
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. ½ cup each of potato, sweet potato, papaya, carrot, beans, string beans, green banana chopped to 1 inch size pieces
  2. Drumsticks cut to 2 inch length
  3. 8-10 bodis/daal vadi
  4. ½ cup of bitter gourd, cut to small round-shaped bite size pieces
  5. 1 teaspoon ghee
  6. 1 large bay leaf
  7. 2 tablespoon panch phoron seeds
  8. 1/2 cup plain milk
  9. 4 Tablespoon Mustard Oil
  10. Water as needed


  1. Heat 2 tablespoon of mustard oil and fry the bodi and bitter gourd separately, keep aside
  2. Pour in rest of the oil and throw in half the paanch phoron seeds
  3. as they start sputtering add all the vegetables except the fried bitter gourd
  4. sprinkle little water and cook covered till all the vegetables soften
  5. Heat a thick bottom skillet and roast rest of the paanch phoron seeds for a few seconds
  6. grind them to fine powder and mix with the milk
  7. As the vegetables get cooked pour in the spice mixed milk, fried bodi, bitter gourd and the ghee
  8. Mix everything well and take off heat
  9. serve Doodh Sukhto warm/at room temperature accompanied with steamed rice

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