Sanjeev Kapoor

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Shukto  Recipe

A traditional Bengali recipe.. a classic melange of vegetables cooked with poppy seeds and mustard .

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4


Main Ingredients

Bitter gourd (karela), White radish





Level Of Cooking



  • Bitter gourd (karela) Bitter gourd (karela)
    1 medium
  • White radish 1 inch cubes
    1 medium
  • Ridge gourd (turai) 1 inch cubes
    1 medium
  • Sweet potatoes 1 inch cubes
    1 medium
  • Potatoes 1 inch cubes
    1 medium
  • Broad beans (sem ki phalli/papdi) 1 inch pieces
    1 medium
  • Drumsticks 1 inch pieces
  • Eggplants/ brinjals 1 inch cubes
    1 medium
  • Oil
    5 tablespoons
  • Poppy seeds (khuskhus/posto)
    2 tablespoons
  • Mustard seeds
    1 teaspoon
  • Ginger
    1 inch piece
  • Panch phoran
    1 teaspoon
  • Bay leaves
  • Sugar
    1 teaspoon
  • Salt
    to taste
  • Ghee
    1 tablespoon


Step 1

Wash and cut the bitter gourd into thin roundels. Heat two tablespoons of oil in a pan and fry bitter gourd slices lightly. Drain and keep aside. Make a thick paste of poppy seeds, mustard seeds and ginger.

Step 2

Heat the remaining oil in a kadai. Add panch phoron and bay leaves. When the seeds start to crackle, add the chopped vegetables and stir lightly.

Step 3

Add the ground spices and stir for five to seven minutes. Add two cups of water and cover. Cook on medium heat stirring occasionally till vegetables are almost cooked.

Step 4

Add the fried bitter gourd, salt and sugar. Stir and add a tablespoon of ghee. Cook for another two minutes till gravy is not too thick nor too dry. Serve hot.

Chef Tip

Panch Phoron is a mixture of equal quantities of fenugreek seeds, fennel seeds, mustard seeds, onion seeds and cumin seeds.

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