With the onset of the monsoon, vegetable prices in the market often skyrocket, creating a significant challenge for household budgets. This is especially true for residents in Madhubani and the broader Mithilanchal region. However, there is a time-tested tradition in this area that not only saves money but also provides a burst of flavor even during the off-season. This dish is known as 'Sukhauti', primarily made from sun-dried cauliflower and sometimes pumpkin (kumhar). During the rainy season, when fresh green vegetables become scarce or rot easily, this traditional preparation becomes the highlight of the dining table.
Smart Stocking: Buying Cheap and Storing for the Year
The culinary management and thrift culture in Mithilanchal is centuries old. During the winter season, when cauliflower is abundant in the market, the price drops to a mere 5 to 7 rupees per kilogram. Locals seize this opportunity to purchase the vegetable in large quantities. The cauliflower is cleaned, chopped into small pieces, and then dried thoroughly in the sun to be stored for the entire year. This preserved produce is locally called 'Sukhauti'. When the monsoon arrives, causing fresh vegetables to become expensive and prone to decay, Sukhauti acts as a savior. It ensures significant financial savings while providing the delicious taste of cauliflower even when it is out of season.
The Recipe for Delectable Sukhauti Curry
Preparing this traditional and tasty curry is remarkably straightforward. Start by placing the dried cauliflower (Sukhauti) and potatoes in a pressure cooker and boiling them for one or two whistles. Once boiled, peel the potatoes. Next, heat a small amount of oil in a pan and lightly fry the boiled cauliflower until golden, then set it aside.
Reheat oil in the same pan and add panch phoran, bay leaves, and dried red chilies for tempering. Once the seasoning begins to crackle, add a finely ground paste of onions, garlic, and tomatoes. Sauté this mixture well until the oil begins to separate from the edges. When the masala is ready, add the boiled potatoes after mashing them slightly by hand.
At this stage, incorporate basic pantry spices like turmeric, salt, red chili powder, coriander powder, and garam masala. For an authentic and elevated taste, grinding the spices on a traditional stone grinder (silbatta) can double the flavor profile. Once the spices are thoroughly cooked, add water according to your desired consistency. When the gravy reaches a boil, add the previously fried cauliflower and let it simmer on low heat for a few minutes. Your piping hot, aromatic Sukhauti curry is now ready. In Mithilanchal, this dish is traditionally enjoyed with freshly steamed rice (bhaat) by the entire family together.
