Shukto | Bengali Shukto Recipe | Shuktoni | Dudh Shukto
Shukto, a renowned Bengali dish, is prepared by combining a medley of vegetables. Typically, in a customary Bengali feast, our culinary journey commences with a serving of rice accompanied by shukto aka shuktoni.
Servings: 6 Portions
Calories: 323kcal
Cost: Rs 200
Equipment
- 1 Chopping Board
- 1 Knife or, bonti
- 1 Kadhai
- 1 Spatula
- 1 Lid
- 3-4 Bowls
Ingredients
- 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 Sun-dried lentil Dumplings
- 2 tablespoon Posto Poppy seeds/ Khuskhus
- 1 tablespoon Mustard Seed
- 1 tablespoon Ginger paste
- 1 teaspoon Panchphoran/ Bengali Five Spices
- 2 teaspoon Randhuni optional
- 1 teaspoon Turmeric Powder optional
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 tablespoon Mustard Oil for Frying and Tempering
- 1 tablespoon Ghee/clarified butter
- 1 Cup Milk
- 4 cup Water
Instructions
- Soak both Mustard Seed and Poppy seed in water for 10 minutes.
- Make a smooth paste of Poppyseed and Mustard Seed separately using a food processor or Shil Nora (Shil Batta).
- Strain the mixture to remove the husk.
- Crush 1Tsp. Randhuni. Use 1 Tsp. whole Randhuni as tempering.
- Wash all the veggies.
- Cut Bitter Gourd, Eggplant, Green Banana, Potato, Sweet potato, White radish, and Hyacinth Beans into rectangular strips ( ½") and Drumsticks into 2" long strips after peeling the outer skin of each veggie except Eggplant.
- Heat Mustard Oil in a Wok.
- Now sprinkle some salt and turmeric powder over the pieces of Eggplant and fry in the remaining oil.
- After that fry Bitter gourd.
- Now fry Bari in medium flame and strain from oil.
- Temper remaining oil with Panchphoron and Randhuni.
- Now fry Green Banana, Potato, and Sweet potato, Drumsticks, White radish, and Hyacinth Beans one by one.
- Do not strain the veggies from the pan from now on.
- 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.
- Add Turmeric Powder (optional), Salt and Sugar again cook for 1-2 minutes.
- Now add milk and water to the Spice mix and bring it to boil.
- Add all the fried veggies along with raw Drumstick and cover the wok with a lid.
- Cook for around 8-10 minutes on low flame or till the veggies cooked properly.
- Check the water level and if required add some more water since Shukto should have sufficient gravy.
- Now add crushed Randhuni.
- Add Ghee to the Curry and boil for around 2 minutes and switch the flame off.
- Shukto is ready to serve.
- Serve it hot with steamed rice to initiate the meal.
Video
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.
Nutrition
Serving: 100g | Calories: 323kcal | Carbohydrates: 42.7g | Protein: 8.9g | Fat: 14.7g | Saturated Fat: 2.9g | Cholesterol: 8mg | Sodium: 428mg | Fiber: 11.6g | Sugar: 12.6g
