- Shukto is a traditional dish from a Bengali kitchen. It’s a medley of fresh vegetables. It’s a pretty engaging recipe with several vegetables and ingredients. But the key ingredient for traditional Shukto is bitter gourd or korola and a whole spice blend of paanch phoron – fenugreek seed, nigella seed, cumin seed, mustard seed and fennel seed in equal quantities. There’s so much to learn in this fabulous recipe. It is my personal favorite and it has been on my agenda to share it with you.
Shukto is prepared for a delicious accompaniment with rice, dal and fish curry – a typical Bengali lunch. Eat the Shukto and rice with your hands to enjoy the perfect taste.
Tips: While preparing Shukto, do chop the vegetables in even and the same size as they would get cooked evenly and look presentable.
150 gms kacha pepe/ raw papaya
100 gm sheem/ broad beans
100 gm potato
120 gm sweet potato
150 gm kachkola/ unripe banana
50 gms Korola/ Uchechhey/ Bitter Gourd
100 gm begun/ brinjal
35 gm ginger paste
25 gm shorshe bata/ black mustard paste
15 gm grated coconut
Dal’er bori handful (sundried lentil dumplings- small)
4 pieces Bay leaves
½ tsp panch phoron
1/4ts tsp maida/ flour
100 ml Milk
Salt to taste
½ tsp sugar
½ tsp Radhuni/ ajmod (crush to powder)
60 gm mustard oil
1 tsp ghee
1. Peel off the skin of the potato and cut into wedges.
2. Peel off the skin of the sweet potato and cut into wedges.
3. Peel off the skin of the Kachkola and cut into 6 cm, 3 cm wide wedges.
4. Trim ends and remove fibrous strands of sheem and cut into halves.
5. Cut brinjal into 5 cm long and 3 cm wide wedges.
6. Cut Korola into 4 cm long and 2 cm wide wedges.
7. Remove papaya/ pepe seeds, peel off skins and cut into 5 cm long and 3 cm wide wedges.
8. Take the potato, sheem, pepe and sweet potato in a pan. Add 600 ml water and 1/4th tsp salt.
9. Cover with a lid. Parboil on low heat for 15 minutes. Stir midway to steam evenly.
10. Strain immediately. Reserve the water.
1. Heat 60 gm Mustard Oil in a pan.
2. Fry dal’er bori until golden brown. Set aside.
3. Fry korola on medium heat until golden.Set aside.
4. Fry Kachkola and add pinch of salt. Fry until golden. Set aside.
5. Fry begun until golden. Set aside.
6. Add bayleaf into the remaining oil in the pan.
7. Add panch phoron. Stir.
8. Add ginger paste and stir for 1 minute on low heat.
9. Add shorshe bata. Stir continuously.
10. If the pan dries out, add a splash of water from the vegetables.
11. Add the parboiled potatoes first into the pan.
12. Cover and cook on low heat for 3 minutes.
13. Add rest of the boiled veggies, fried kachkola and bori.
14. Season with salt. Add sugar. Mix gently.
15. Add grated coconut. Mix gently.
16. Add the remaining water from boiled vegetables.
17. Add fried korola and begun.
18. Mix gently so that veggies don’t break.
19. Take the milk on a bowl and add maida. Stir well.
20. Add this milk and maida mixture into the pan.
21. Bubble on low heat until all vegetables are fully cooked.
22. Sprinkle the radhnui powder. Mix gently. Add ghee.
23. Turn off heat, cover and rest.
24. Shukto is ready to serve.