Shukto
Ingredients
- Bitter gourd karela – 3
- Drumstick sahjan – 1
- White Raddish Mooli – 1
- Brinjal or Eggplants baingan – 1
- Row banana kachcha kela – 1
- Ridge gourd Jhingli or Tori – 1
- Potato Aloo – 1
- Bari sun dried lentil dumpling - 6
- Red pumpkin kumhrah – 100 gms
- Sugar – ½ teaspoon
- Salt to taste
- Turmeric powder – ½ teaspoon
- Mustard oil – 3 tablespoon
- Clarified butter – 1 tablespoon
For Phoran or temper
- Bay leaf – 1
- Wild celery seeds Radhuni or Ajmod – a big pinch
- Mustard seeds – ¼ teaspoon
For paste
- Radhuni seeds – ½ teaspoon
- Mustard seeds – 2 ½ teaspoons
- Ginger paste – ¼ teaspoon
Instructions
- Wash properly and cut all the vegetables equal and lengthwise.
- Heat oil in a wok on medium flame, add bari and fry till light golden brown and remove from oil and keep aside.
- Fry all the vegetables except Ridge gourd, drumstick and red pumpkin one by one till light golden brown and remove from oil and keep aside.
- In a blender add radhuni, mustard seeds and water for a smooth paste.
- In the same wok add phoran and bay leaf. When they start sputtering add all vegetables and bari one by one and stir well.
- Add turmeric powder, Salt and ginger paste and cook 5 minutes.
- After five minutes add mustard paste and cook 2 minutes. Add 1 cup water. Cover and cook till all vegetables are cooked well.
- Once the all vegetables are almost done add sugar.
- Cook till it thickness.
- Switch off flame and add clarified butter, stir and keep it covered for sometimes before serving.
- Serve with plain white rice.