Name: Shukto recipe by Sangeeta Basak at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 7
Ingredients: 1 large size potato peeled, sliced length wise; 1 large size sweet potato peeled, sliced length wise; 1 large raw banana peeled, sliced length wise; 2 medium size bitter gourd, sliced length wise; 2 drumsticks peeled, cut into pieces; 1/2 large eggplant sliced length wise; 15-20 bori (sun dried lentil dumplings); 3 cup Cow milk; Oil to deep fry all vegetables and bori; 4 tablespoon oil to cook shukto; 1 teaspoon turmeric powder; 1.5 tablespoon Poppy seeds paste; 1.5 tablespoon mustard seeds paste; 3 tablespoon ginger paste; 3 tablespoon celery seeds (bengali radhuni)paste; 1 tablespoon whole celery seeds; 1 teaspoon whole panch phoron; 1 teaspoon whole mustard seed; 2-3 whole bay leaves; 2-3 whole dry red chilli; Salt to taste; 1 tablespoon sugar; 1 tablespoon ghee; 1.5 teaspoon roasted panch phoron powder

ABOUT Shukto RECIPE

Shukto is a traditional bengali mixed vegetable with bitter gourd which is normally served as a starter with steamed rice. In authentic bengali culture, when guest come to our house for lunch, shukto must be served as a compulsory starter. Milk is one of the main ingredient for shukto. Today I just made a twist in the quantity of milk. I have cooked it almost in milk, using very little quantity of water which make it more tasty.

Ingredients Serving: 7

1 large size potato peeled, sliced length wise
1 large size sweet potato peeled, sliced length wise
1 large raw banana peeled, sliced length wise
2 medium size bitter gourd, sliced length wise
2 drumsticks peeled, cut into pieces
1/2 large eggplant sliced length wise
15-20 bori (sun dried lentil dumplings)
3 cup Cow milk
Oil to deep fry all vegetables and bori
4 tablespoon oil to cook shukto
1 teaspoon turmeric powder
1.5 tablespoon Poppy seeds paste
1.5 tablespoon mustard seeds paste
3 tablespoon ginger paste
3 tablespoon celery seeds (bengali radhuni)paste
1 tablespoon whole celery seeds
1 teaspoon whole panch phoron
1 teaspoon whole mustard seed
2-3 whole bay leaves
2-3 whole dry red chilli
Salt to taste
1 tablespoon sugar
1 tablespoon ghee
1.5 teaspoon roasted panch phoron powder

Instructions

Take all sliced vegetables and bori.
Take the oil in a pan for deep frying. Heat it.
Deep fry all the vegetables and bori separately until it become golden brown. Keep it aside.
Reduce the extra oil from the pan and leave 4 tablespoon oil in the same pan.
Take all whole spices for tempering.
Add all whole spices in hot oil. Let it sputter.
Add turmeric powder, ginger paste, poppy seeds paste, mustard seeds paste, celery seed paste one by one. Keep the flame medium.
Add salt to taste. Saute the masala until the oil is coming out. As required you can add very little water.
When the oil is coming out that means masala is cooked perfectly. Add all the fried vegetables and stir it until masala is mixed with vegetables.
Now add 3 cup milk and mixed it properly.
Add sugar and cover it for 5-7 minutes.
After that add fried bori in it.
Add ghee and stir it well.
Add roasted panch phoron powder and switch off the flame. Keep it for 5 minutes as it is.
Now serve it at room temperature and enjoy with steamed rice.

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