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Shukto

Shukto

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Shukto Recipe
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Bengali
Shukto
Recipe: A Heartwarming Durga Puja Delight

35 mins
Cooking Time
Intermediate
Difficulty
17
Ingredients
Veg + Dairy
Diet
Bengali Shukto is a signature mixed vegetable curry balancing the slight bitterness of karela with the sweetness of root vegetables, all cooked in a fragrant mustard-poppy seed paste. This wholesome dish embodies the festive spirit of Durga Puja, offering a perfect harmony of flavours and textures. The addition of ghee enriches the aroma, making it ideal for a celebratory meal.

Ingredients

UNITSIngredients
1 mediumBitter Gourd (Karela) sliced into thin rounds
1 mediumWhite Radish, cut into 1-inch cubes
1 mediumRidge Gourd (Turai) cut into 1-inch cubes
1 mediumSweet Potato, cut into 1-inch cubes
1 mediumPotato, cut into 1-inch cubes
1 mediumBroad Beans (Sem ki Phalli/Papdi) cut into 1-inch pieces
2Drumsticks, cut into 1-inch pieces
1 mediumEggplant (Brinjal), cut into 1-inch cubes
5 tablespoonsOil
2 tablespoonsPoppy Seeds (Khuskhus/Posto)
1 teaspoonMustard Seeds
1-inch pieceGinger
1 teaspoonPanch Phoron
2Bay Leaves
1 teaspoonSugar
to tasteSalt
1 tablespoonGhee

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Follow
Directions

Description - Step 1

Step 1: Fry Bitter Gourd

Wash and slice the bitter gourd into thin rounds. Heat 2 tablespoons of oil in a pan and fry the bitter gourd slices lightly until crisp but not burnt. Drain on absorbent paper and keep aside to reduce bitterness while retaining their texture.

 

Description - Step 2

Step 2: Prepare Spice Paste

Grind poppy seeds, mustard seeds, and a one-inch piece of ginger into a smooth paste. This paste forms the flavourful base for the Shukto, lending it its characteristic mustardy aroma and slight nuttiness.

 

Description - Step 3

Step 3: Temper and Sauté Vegetables

Heat the remaining oil in a large kadai or deep pan. Add panch phoron and bay leaves. When the seeds crackle, add all the chopped vegetables except the fried bitter gourd. Stir gently to mix and coat the vegetables with the tempering.

Description - Step 4

Step 4: Cook with Spice Paste

Add the freshly ground mustard-poppy seed paste to the vegetables. Stir well and cook for 5-7 minutes, allowing the vegetables to absorb the spices. Add 2 cups of water, cover, and cook on medium heat. Stir occasionally until the vegetables are almost tender.

Description - Step 5

Step 5: Final Seasoning and Finish

Add the fried bitter gourd slices back to the pan along with salt and sugar to balance flavours. Mix gently and add a tablespoon of ghee. Cook uncovered for another 2 minutes, achieving a gravy that is neither too thick nor too watery. Remove from heat and prepare to serve.

 

Step 1
Step 1: Fry Bitter Gourd
8 Minutes
Step 2
Step 2: Prepare Spice Paste
5 Minutes
Step 3
Step 3: Temper and Sauté Vegetables
7 Minutes
Step 4
Step 4: Cook with Spice Paste
10 Minutes
Step 5
Step 5: Final Seasoning and Finish
5 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve Shukto in a shallow, wide bowl, showcasing the vibrant mix of colourful vegetables and the light mustardy gravy.

... Read More

Pairing Instructions

pairing-instructions-image

Accompany the Shukto with soft, buttery luchis or fragrant plain rice to complement its blend of bitter and sweet flavours.

 

... Read More

Garnishing Instructions

garnishing-instructions-image

Drizzle a little extra ghee and sprinkle freshly ground roasted cumin powder over the top just before serving for added aroma.

... Read More

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