Shukto

Shukto, a renowned Bengali dish, is a delectable curry crafted from an assortment of vegetables. It is customary to commence a traditional Bengali feast with a serving of rice accompanied by the flavorsome shukto aka shuktoni.

Ingredients

• 4  Bitter Gourd
• 1 Baigan / Eggplants
• 1  Raw Cooking Banana Small
• 2 Potato Medium
• 2 Sweet Potato/Sakkar Kandi Small
• 2 Drumsticks
• 1 White radish/ Mooli
• 5  Hyacinth Beans
• 10-15 Bori/ Sun-dried lentil Dumplings
• 2 Tbsp. Poppy seeds/ Khuskhus
• 1 Tbsp. Ginger paste
• 1 Tsp. Panchphoran/ Bengali Five Spices
• 2 Tsp. Randhuni / celery seeds optional
• 1 Tsp. Turmeric Powder optional
• 1 Tbsp. Sugar
• 1 Tsp. Salt
• 4 Tbsp. Mustard Oil for Frying and Tempering
• 1 Tbsp. Ghee/clarified butter
• 1 Cup Milk
• 4 cup Water 
• 
•  
• Preparations
• Soak both Mustard Seed and Poppy seed in water for 10 minutes.
  Make a smooth paste of Poppy seeds and Mustard Seeds separately using a food processor.
  Strain the mixture to remove the husk
  Crush 1Tsp. Randhuni. Use 1 Tsp. whole Randhuni as tempering.
  Wash all the veggies
  Cut Bitter Gourd, Eggplant, Green Banana, Potato, Sweet potato, White radish, and Hyacinth Beans into rectangular strips ( ½") and Drumsticks into 2" long strips after peeling the outer skin of each veggie except Eggplant.
  Heat Mustard Oil in a Wok / kadai
  Now sprinkle some salt and turmeric powder over the pieces of Eggplant and fry in the oil.
  After that fry Bitter gourd.
  Now fry Bori in medium flame and strain from oil.
  Temper in remaining oil with Panchphoron and Randhuni.
  Now fry Green Banana, Potato, and Sweet potato, Drumsticks, White radish, and Hyacinth Beans one by one.
  Do not strain the veggies from the pan from now on.
  Add the Ginger paste and cook for 1-2 minutes and add Poppy seed paste and Mustard paste and again cook for around 2 minutes.
  Add Turmeric Powder (optional), Salt and Sugar again cook for 1-2 minutes.
  Now add milk and water to the Spice mix and bring it to boil.
  Add all the fried veggies along with raw Drumstick and cover the wok with a lid.
  Cook for around 8-10 minutes on low flame or till the veggies cooked properly.
  Check the water level and if required add some more water since Shukto should have sufficient gravy.
  Now add crushed Randhuni.
  Add Ghee to the Curry and boil for around 2 minutes and switch off the gas/
  Shukto is ready to serve.
  Serve it hot with steamed rice to initiate the meal.
   

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
  
  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
  
  https://cancersupportindia.blogspot.com  for info on cancer and health related topics
  
  https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

   

Vegetable Gravy with bittergourd and other vegetables with poppy seed paste

  

A dish steeped in Bengali tradition, Shukto is an elegant, mildly bitter-sweet vegetable stew that serves as the perfect start to an elaborate meal. Made with a mix of seasonal vegetables like bitter gourd and other vegetables like potatoes, eggplant, and drumsticks, it is enriched with a subtle poppy seed or mustard paste.

Ingredients:

1 medium bitter gourd (karela), sliced thinly 

1 small potato, cubed

1 small eggplant/ brinjal cubed

1 drumstick (moringa), cut into pieces

1/2 cup green beans chopped

1/2 cup pointed gourd (parwal)

1 tbsp mustard oil

1/2 tsp nigella seeds (kalonji)

1/2 tsp fenugreek seeds (methi)

1-2 dried red chilies

1 bay leaf

1 tbsp grated ginger

1/2 tsp turmeric pdr

1 tsp sugar

Salt to taste

1/2 tsp garam masala

1/2 tsp ghee

1/2 cup milk (or coconut milk for variation)

1 tbsp poppy seeds/ khas khas

1 tbsp mustard paste

2 cups water or vegetable stock

Method:

Slice the bitter gourd thin. Sprinkle salt on the slices and let them sit for 10-15 minutes to release the bitterness. Afterwards, rinse them thoroughly to remove the bitterness. Peel and cube the potato, and eggplant, and cut the drumsticks into pieces.

Soak the poppy seeds in a little water for 10-15 minutes, then grind them into a smooth paste. Set it aside.

Heat mustard oil in a large pan or wok. Once hot, add the nigella seeds (kalonji), fenugreek seeds, dried red chilies, and bay leaf. Let them splutter for a few seconds. Add the grated ginger and sauté for a minute until fragrant. Add the cubed vegetables (bitter gourd, potato, eggplant, drumsticks, and green beans) to the pan. Stir well. Sprinkle in turmeric powder and salt to taste. Cook the vegetables for 5-7 minutes on medium heat.

Add water or vegetable stock to the pan, and let the vegetables cook for another 10-12 minutes, or until they are tender. Add the sugar and the poppy seed paste (if using), and stir to combine. Add milk (or coconut milk) and simmer for a few minutes. If you prefer a thicker gravy, you can add a bit more milk or stock to reach the desired consistency.

Once the vegetables are cooked and the flavours have melded together, check the seasoning and adjust the salt if needed. Sprinkle garam masala for extra flavour and finish off with a dollop of ghee

Serve hot with steamed rice or luchi (Bengali puri which is made with maida instead of wheat flour for normal puri. This is the only difference)

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs