Authentic Bengali Shukto Recipe: A Mixed Vegetable Curry
1 hour
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About Authentic Bengali Shukto Recipe: A Mixed Vegetable Curry
Shukto, a quintessential Bengali culinary masterpiece, is traditionally the opening act of a classic Bengali thali. This unique mixed vegetable curry boasts a delightful blend of bitter gourd, eggplant, potato, and green plantain, creating an unforgettable symphony of flavors.The magic of Shukto lies in its subtle balance. The bitterness of the bitter gourd is beautifully tempered by the earthy sweetness of other vegetables like sweet potato and papaya (optional additions for enhanced depth). The inclusion of drumsticks adds another layer of textural complexity to this heartwarming dish.Experience the true essence of Bengali cuisine with this recipe. Its harmonious blend of textures and tastes makes Shukto a must-try for both seasoned cooks and curious culinary adventurers.
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Recipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
Vegetables
- 100 gm Bitter Gourd also known as karela, karela
- 100 gm Eggplant also known as brinjal
- 100 gm Potato
- 100 gm Plantain green
- 2 Drumstick
- 100 gm Potato adds sweetness and depth, optional, sweet
- 100 gm Papaya adds sweetness and a unique texture, optional
- 100 gm Ridge Gourd adds a mild flavor and pleasant texture, optional
Spices & Aromatics
- 8 Bori urad dal dumplings; sun-dried. if unavailable, cooked and mashed., substitute with 1/4 cup urad dal
- 2 Chili green
- 1 tsp Ginger Paste
- 1.5 tsp Mustard Paste
- 2 tsp Cumin Seeds jeera
- 1 tsp Radhuni
- 1 tsp Bengali Five-Spice
- 1 tsp Turmeric Powder
Liquids & Fats
- 1/2 cup Milk
- 1 tbsp Ghee
- 1/4 cup Mustard Oil
Instructions
Preparation
- Cut all vegetables into elongated pieces. Prepare drumsticks by cutting into bite-sized lengths.
Bori Preparation (If using homemade)
- If making your own bori, soak urad dal, then grind into a paste. Form into small dumplings and sun-dry before frying.
Frying the Vegetables
- Heat mustard oil in a pan. Fry each vegetable separately until lightly browned. Season each vegetable individually with salt.
Combining and Simmering
- In a large pot, combine the fried vegetables. Add ginger paste, cumin seeds, turmeric powder, sugar, and green chilies. Stir well.
- Add enough water to cover the vegetables. Bring to a boil, then reduce heat to low, cover, and simmer until vegetables are tender.
Tempering the Spices
- In a separate small pan, heat ghee. Add panch phoran and dry red chili. Sauté briefly until fragrant. Stir in mustard paste and cook for a minute.
Combining and Finishing
- Pour the boiled vegetable mixture and fried bori into the tempered spice mixture. Simmer for 2 minutes.
- Stir in milk, reduce heat to the lowest setting, and simmer gently for another 2-3 minutes or until heated through.
- Remove from heat, stir in ghee, and sprinkle with panch phoron powder.
- Serve hot with plain rice.
Recipe Notes
Expert Tips for the Perfect Shukto
- For a deeper flavor, add a pinch of asafoetida (hing) while tempering the spices.
- Don't overcook the vegetables; they should be tender-crisp.
- Adjust the amount of green chilies according to your spice preference.
- If the Shukto becomes too bitter, add a little more sugar to balance the flavors.
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Recipe Nutrition
Calories: 207kcalCarbohydrates: 8gProtein: 5gFat: 18gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gCholesterol: 2mgSodium: 855mgFiber: 1gSugar: 3g
Amrita Roy
Articles: 56
5 Comments
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Such a beautiful dish! Can’t wait to try it.
Looks incredible! Thanks for the details.
This looks fantastic! Appreciate the share.
This is so inspiring! Can’t wait to cook it.
This looks divine! Can’t wait to make it.