Shukto

Shukto

Shukto is a traditional bangali recipe. Shukto is made of many vegetables. It is a very very popular Bengali cuisine.

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

Method
1 – Wash properly and cut all the vegetables equal and lengthwise.
2 – Heat oil in a wok on medium flame, add bari and fry till light golden brown and remove from oil and keep aside.
3 – 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.
4 – In a blender add radhuni, mustard seeds and water for a smooth paste.
5 – In the same wok add phoran and bay leaf . When they start sputtering add all vegetables and bari one by one and stir well.
6 – Add turmeric powder, Salt and ginger paste and cook 5 minutes.
7 – After five minutes add mustard paste and cook 2 minutes. Add 1 cup water. Cover and cook till all vegetables are cooked well.
8 – Once the all vegetables are almost done add sugar.
9 – Cook till it thickness.
10 – Switch off flame and add clarified butter, stir and keep it covered for sometimes before serving.
11 – Serve with plain white rice.

Print

Shukto

Cuisine Bengali Recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 -4

Author FoodFlavor.In

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.

Note : if you don’t have radhuni use panch phoran.