Shukto

SHUKTO






                Shukto ---- is a traditional dish of the Bengalis.  Either in regular basis or in any function,this pure veg. item is must. What makes shukto unique,is the blending of slight sweetness as well as bitterness.  It is very healthy as well as delicious dish.and here, is prepared in an absolute authentic way. So,try to enjoy the recipe.

Preparation time : 15 - 20 mins.
Cooking time :       30 mins. ( max. )
Servings :              4 persons


Ingredients : 
  • Potato / aloo  -                          2 nos. ( medium )
  • Brinjal / baingan  -                    2 nos.
  • Raw banana / kachcha kela  -  2 nos.
  • String beans / barbati  -            12 - 13 strings
  • Pointed gourd / parwal  -           4 nos
  • Bitter gourd / karela  -               2 nos. ( medium )
  • Vadi  -                                       4 - 5 nos
  • Mustard oil / sarson ka tel  -     4 tbsps
  • Deshi ghee / clarified butter  -  1 tsp
  • Milk / dudh  -                            1 cup
  • Sugar / chini  -                          1 tsp
  • Salt / namak  -                          acc.to taste





For tempering  :  
  • Cumin seeds / jeera  -                       1/2 tsp
  • Fenugreek seeds / methi dana   -      1/2 tsp.
  • Nigella seeds / kalonji  -                     1/2 tsp.
  • Fennel seeds / saunf  -                       1/2adis  tsp.
  • Mustard seeds / sarson ke daane   -  1/2 tsp.
  • Dry red chilli / sukhi lal mirch  -           2 nos.
  • Bay leaves / tej patta  -                       2 - 3 nos. 



For the paste  :
  • Mustard seeds / sarson ke daane  -  1 tsp ( heaped ) 
  • Ginger / adrak  -                                1 inch

Preparation  : Peel the potatoes,parwals and the raw bananas.  Cut the potatoes,brinjals,raw bananas,and the parwals into dice shaped pieces.  Cut the karelas into roundels.  Cut the barbati into two inches pieces.
                        Make a paste by grinding the mustard seeds and the ginger with water.  Keep it aside in a small bowl.



Method :
  • Heat 2 tbsps. oil in a kadhai, and fry the vadis,in slow -  medium flame into brown in colour.  Take out of the kadhai and keep aside.  In this oil, fry the bitter gourd on medium flame, until get soft and light brown in colour. Keep aside.
  • In this oil,add the rest of the oil,and allow to heat. Put in it the bay leaves and the dry red chillies,keeping the flame medium. Fry a little. Then add in it,the rest of the tempering ingredients,and fry until they get spluttered .
  • Put all the vegetables in the kadhai,except the bitter gourd. Add salt and stir. Cook  them covered on slow heat,until the vegetables get soft.
  • Slightly mash the cooked vegetables with the back of a spoon.
  • At this point,add the bitter gourd,fried vadis and the milk, and the sugar Stir, and cook for few more mins. .If required,little amount of water can be added,depending upon ones desired consistency.
  • Now,add the ghee and the paste. Stir well,and cook for 1 min.
  • Switch off the flame,and keep covered for 2 mins.in the kadhai.
  • Relish this dish with steamed rice and dal,preferably in lunch

Suggestion :If you wish,you can omit the potatoes,and instead,include raw papaya 





                                                                                                                                  🍳🍴 Happy Cooking
























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