Begun or Eggplant, Dal Suktoni for lunch in Thakurbari style

Name: Begun or Eggplant, Dal Suktoni for lunch in Thakurbari style
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 medium size Begun or Eggplant cut into 2” sizes; 1/2 cup Motor Dal; 4/5 Tbsp mustard oil to fry the Motor Dal Bora; 1/4 cup Posto or Poppy seed paste; 1/2 sprigs neem leaves (Pls use as per your choice of how bitter you would like the Suktoni to be); 1-2 Tbsp mustard oil; 1/8 tsp salt; 1 tsp sugar; 1 Tbsp ginger paste

Madhumita Bishnu @Madhubish27

Kolkata

#CA2025
Suktoni is a bitter entree for Bengali Thali and Suktoni is both veg or non veg style. In Veg the bitterness can be brought with Korola or Bitter Gourd or use of Neem leaf. The idea is to help have nutrition from the start of various foods in a Thali. The Suktoni can have mustard paste or poppy seed paste or made with milk. Purnima Tagore in her book Thakurbari’r Ranna has mentioned of different kinds of Suktoni but this one in particular is my favourite where Motor Dal Bori is added with Begun or eggplant and Neem leaves brings the bitterness. It’s mainly cooked with Posto or Poppy seed paste. Suktoni is always served with Steamed rice.

Madhumita Bishnu @Madhubish27

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Ingredients

Prep time -10 mins, Cooking time -15 mins

2 servings

1medium size Begun or Eggplant cut into 2” sizes
1/2 cupMotor Dal
4/5 Tbspmustard oil to fry the Motor Dal Bora
1/4 cupPosto or Poppy seed paste
1/2 sprigsneem leaves (Pls use as per your choice of how bitter you would like the Suktoni to be)
1-2 Tbspmustard oil
1/8 tspsalt
1 tspsugar
1 Tbspginger paste

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Steps

Prep time -10 mins, Cooking time -15 mins

1

Wash the Begun or eggplant and cut 2” sizes, set aside. Soak Motor Dal overnight and make a paste, add salt and little water. Beat well.
2

In a pan heat mustard oil and take small portion to add to the oil on medium flame, make Bora, fry golden colour and set aside
3

In a wok heat mustard oil, add neem leaves, add begun or eggplant and fry for 2-3 mins.
4

Add the Motor Dal Bori and stir for 1 min, add Posto paste or Poppy seed paste, mix well.
5

Add 1/4 cup water and mix well, add salt, sugar, stir and consistency should be dry. Add ginger paste before you set aside and mix well.
6

Serve with steamed rice

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on August 19, 2025 23:15

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you