How to make Shukto -
A traditional Bengali recipe.. a classic melange of vegetables cooked with poppy seeds and mustard .
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bitter Gourd, White Raddish
Cuisine : Bengali
Course : Main Course Vegetarian
For more recipes related to Shukto checkout Bharwan Karela, Karele Ka Salan, Karela Aur Aam Papad Ki Subzi, Karele ki Sabzi . You can also find more Main Course Vegetarian recipes like Hare Pyaaz ki Sabzi - SK Khazana Chilli Garlic Spaghetti- SK Khazana Kesari Aloo Sesame Tossed Greens In Hot Bean Sauce
Shukto Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Shukto Recipe
Bitter Gourd Bitter gourd (karela) 1 medium
White Raddish 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 2
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 2
Sugar 1 teaspoon
Salt to taste
Ghee 1 tablespoon
Method
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.
Nutrition Info
Calories : 1251 Kcal
Carbohydrates : 88.6 gm
Protein : 11.3 gm
Fat : 94.5 gm
Other : 24.4gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
