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
Build a full meal around Shukto
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Bitter Gourd , sliced |
|
1 cup | Eggplant , cubed |
|
1 cup | Drumstick , cut into pieces |
|
1 cup | Banana , cubed |
|
1 cup | Potato , cubed |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Panch Phoron |
|
1 teaspoon | Ginger , paste |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Turmeric powder |
|
1 cup | Milk , full-fat |
|
1 cup | Water |
|
1 teaspoon | Sugar |
|
— | Salt , to taste |
|
1 tablespoon | Ghee |
|
1 teaspoon | Poppy Seed |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Fenugreek Seed |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Mango Powder |
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.