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%Shukto

Shukto a Bengali delicacy


  • Author: Debjani
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 6 Portions 1x
  • Diet: Vegetarian

Description

Shukto is a famous Bengali Mixed Vegetarian dish served with Rice.


Ingredients

Scale
  • 4 Uchche/ Bitter Gourd
  • 1 Begun / Eggplants
  • 1 Kanchkola/ Plaintain/ Raw Cooking Banana (Small)
  • 2 Potato/ Aloo (Medium)
  • 2 Sweet Potato/ Ranga Aloo/ Sakkar Kandi (Small)
  • 2 Drumsticks/ Danta/ Danthal
  • 1 White radish/ Mulo/ Mooli
  • 5 Sheem/ Hyacinth Beans
  • 10-15 Bori
  • 2 Tbsp. Poppy seeds/ Khuskhus/Posto
  • 1 Tbsp. Mustard  Seed
  • 1 Tbsp. Ginger paste
  • 1 Tsp. Panchphoran/ Bengali Five Spices
  • 2 Tsp. Randhuni (optional)
  • 1 Tsp. Turmeric Powder (optional)
  • 1 Tbsp. Sugar
  • 1 Tsp. Salt
  • 4 Tbsp. Mustard Oil for Frying and Tempering
  • 1 Tbsp. Ghee/clarified butter
  • 1 Cup Milk
  • 4 cup Water

Instructions

  1. Soak both Mustard Seed and Poppy seed in water for 10 minutes.
  2. Make a smooth paste of Poppyseed and Mustard Seed separately using a food processor or Shil Nora (Shil Batta).
  3. Strain the mixture to remove the husk.
  4. Crush 1Tsp. Randhuni. Use 1 Tsp. whole Randhuni as tempering.
  5. Wash all the veggies.
  6. Cut Bitter Gourd, Eggplant, Green Banana, Potato, Sweet potato, White radish, and Hyacinth Beans into rectangular strips ( 1/2") and Drumsticks into 2" long strips after peeling the outer skin of each veggie except Eggplant.
  7. Heat Mustard Oil in a Wok.
  8. Now sprinkle some salt and turmeric powder over the pieces of Eggplant and fry in the remaining oil.
  9. After that fry Bitter gourd.
  10. Now fry Bari in medium flame and strain from oil.
  11. Temper remaining oil with Panchphoron and Randhuni.
  12. Now fry Green Banana, Potato, and Sweet potato, Drumsticks, White radish, and Hyacinth Beans one by one.
  13. Do not strain the veggies from the pan from now on.
  14. Add the Ginger paste and cook for 1-2 minutes and add Poppy seed paste and Mustard paste and again cook for around 2 minutes.
  15. Add Turmeric Powder (optional), Salt and Sugar again cook for 1-2 minutes.
  16. Now add milk and water to the Spice mix and bring it to boil.
  17. Add all the fried veggies along with raw Drumstick and cover the wok with a lid.
  18. Cook for around 8-10 minutes on low flame or till the veggies cooked properly.
  19. Check the water level and if required add some more water since Shukto should have sufficient gravy.
  20. Now add crushed Randhuni.
  21. Add Ghee to the Curry and boil for around 2 minutes and switch the flame off.
  22. Shukto is ready to serve.
  23. Serve it hot with steamed rice to initiate the meal.

Notes

Cut all the veggies except drumsticks in equal size.
Panchphoron is a mixture of Nigella, Cumin Seed, Fenugreek, Fennel, and mustard seeds in equal proportion.
You may use only Mustard seed instead of Panch Phoron.
Turmeric Powder is optional however, I am allergic to Eggplant and hence I prefer to add it
Randhuni is a close relative of Celery Seed. In Bengali cuisine, Randhuni is used for tempering the oil.

  • Category: Side Dish
  • Method: Cooking
  • Cuisine: Bengali

Nutrition

  • Serving Size: 100g
  • Calories: 323
  • Sugar: 12.6g
  • Sodium: 428mg
  • Fat: 14.7g
  • Saturated Fat: 2.9g
  • Carbohydrates: 42.7g
  • Fiber: 11.6g
  • Protein: 8.9g
  • Cholesterol: 8mg

Keywords: Shukto recipe, Bengali Shukto recipe, Debjanir rannaghar

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