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Shukto

4.30 from 3 votes
Shukto - Plattershare - Recipes, food stories and food lovers

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Shukto is a popular Bengali dish which is served as a first course in a Bengali Platter.It is basically a mixed vegetable curry which contains potato, brinjal, bitter gourd, green plantain as its main ingredients. Apart from this you can also add sweet potato, papaya, rich gourd, drum sticks, etc.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Recipe CategoryVegetarian
Served AsLunch
CuisineBengali
Servings 4
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Ingredients
  

  • Bitter Gourd – 100 gm
  • Brinjal – 100 gm
  • Potato – 100 gm
  • Green Plantain - 100 gm
  • Drumstick - 2
  • Bori Urad dal dumplings - urad dal soaked, make paste and put in the shape of dumplings and sundried - 7 to 8 nos
  • Green Chilli - 2 to 3
  • Ginger paste – 1 teaspoon
  • Mustard Paste – 11/2 teaspoon
  • Cumin powder – 2 teaspoon
  • Radhuni - 1 teaspoon
  • Milk – ½ cup
  • Ghee - 1 teaspoon
  • Mustard oil – 1/4 cup
  • Dry Red Chilli – 1 or 2
  • Salt
  • Panch Phoron powder Panch Phoron contains fennel seeds, fenugreek, cumin, nigella seeds, radhuni (Dry roast and grind in mortar & pestle) - 1 teaspoon
  • Sugar - 1 teaspoon
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Instructions
 

  • Cut all the vegetables in elongated manner and make pieces of drumsticks.
  • We use “Bori” in shukto. Bori is nothing but dumplings made of urad dal paste which is sun dried and used in curry after frying.
  • Now heat oil in a pan and fry each vegetable separately with salt.
  • After that, put all the fried vegetables together and add ginger paste, cumin powder,sugar and green chilli.
  • Stir well, then add water and cover the pan with a lid until all the vegetables are well cooked.
  • Now take oil in another pan and season with radhuni seeds or panch phoron & dry red chilli. Add mustard paste and saute it.
  • Now pour the boiled vegetable soup & fried dumplings into it and let it boil for 2 minutes.
  • Finally add milk and slower the flame.
  • Switch off the gas and add ghee & panch phoron powder. Serve this curry with plain rice.
Tags bengaliBengali cuisineregional

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4.30 from 3 votes
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Amrita Roy
Amrita Roy

I am Amrita, a medical writer by profession and love to experiment with food. My passion of writing and cooking has motivated me to create an accessible diary (Blog: Motions and Emotions) where I share my thoughts and culinary skills. Generally I share easy and tasty recipes which can be tried by any one starting from novice to experienced, bachelor to married persons.

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