Neem Sukto

A light, mildly bitter stew of summer vegetables

Neem Sukto is a tito (bitter) that is served at the start of a Bengali lunch. This dish is prepared during spring and the beginning of summer, with the neem leaves, and tender sojne data (drumsticks) that become available in the markets at this time. This version of neem sukto is light and satisfying, perfect for when the weather turns hot. 

This family recipe uses just neem leaves, drumsticks, potatoes, and sweet potatoes, and almost no ground spices apart from turmeric. However, there are more elaborate versions among some families, with other summer vegetables (such as pointed gourd, ridged gourd, green bananas, green papaya, brinjal, etc.), additional spices, and ginger.

This is best enjoyed with a small quantity of rice at the beginning of a lunch meal.

• . shojne data (drumstick) 
• .potatoes 
•  .sweet potatoes
• .neem leaves (tender margosa)
• .mustard oil
• .dal’er bori (sun-dried lentil dumplings) 
• .pinch of pancforon
• .raw banana
• .green papaya
• .brinjal
• .pointed gourd
• .ridged gourd
• .salt as per taste
• .sugar
•  .hot water
• .mouri
• .tejpata
• .aada(ginger)

METHOD

• First, prepare the drumsticks. De-string them of their outermost fibrous layer using a paring knife or bnoti. Cut into uniform sections
• Peel and cut the all vegetables into long segments, roughly similar in size and shape to the drumsticks.
• Pluck tender neem leaves from the stem. You will need about 4 sprigs worth of neem leaves. The proportion of the neem leaves to the rest of the ingredients is important in controlling the bitterness of the final dish. Ideally, neem sukto should be moderately bitter.
• In a pan, dry-roast the neem leaves on low flame until they are crisp, but still green in colour. Add oil over them and stir to coat.
• Temper the oil remaining in the pan with panchforon. Add all the veggies, and fry on low heat, covered, for a couple minute. Control the heat so that the vegetables turn light brown with lid on.
• Pour hot water that barely covers all of the vegetables . Season with salt and sugar. Cover and allow it to come to a boil.
• Add the fried dal’er bori (broken into small chards). Once the shojne data are tender and the potatoes cooked.
• Make a slurry of mustured paste,(ginger+mouri+tejpata). Add it back to the stew. This lends it a nice bit of mouthfeel. Let bubble for a minute.
• add the fried neem leaves before turning off the heat..