Shukto
Veg
The ritual Bengali bitter first course — a medley of bitter gourd, drumstick, raw banana, potato, and other vegetables cooked in a bitter-sweet milk and mustard gravy with panch phoron. Always eaten first to stimulate the palate.
Cuisines
Bengali
Best for
Lunch
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | bitter gourd (karela), sliced |
| 1 cup | eggplant, cubed |
| 1 cup | drumsticks, cut into pieces |
| 1 cup | raw banana, cubed |
| 1 cup | potato, cubed |
| 1 tablespoon | mustard oil |
| 1 teaspoon | panch phoron (Bengali five spice) |
| 1 teaspoon | ginger paste |
| 1 teaspoon | cumin powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | turmeric powder |
| 1 cup | milk |
| 1 cup | water |
| 1 teaspoon | sugar |
| — | salt to taste |
| 1 tablespoon | ghee |
| 1 teaspoon | poppy seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | dried mango powder (amchur) |
Instructions
- 1 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 2 Add panch phoron and allow it to splutter.
- 3 Add ginger paste and sauté for a minute.
- 4 Add all the vegetables: bitter gourd, eggplant, drumsticks, raw banana, and potato.
- 5 Stir in cumin powder, coriander powder, and turmeric powder. Mix well.
- 6 Pour in the milk and water, then add salt and sugar. Stir to combine.
- 7 Cover and let it simmer on low heat until the vegetables are cooked and tender.
- 8 In a separate small pan, heat ghee and add poppy seeds, mustard seeds, fenugreek seeds, and fennel seeds.
- 9 Pour this tempering over the cooked vegetables.
- 10 Sprinkle dried mango powder over the dish and mix gently.
- 11 Serve hot with steamed rice.
Tips
For an authentic taste, ensure the mustard oil is properly heated to its smoking point before cooking.