Shukto

Ingredients list for Shukto

• 1 medium 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
• 2 Drumsticks 1 inch pieces
• 1 medium Eggplants/ brinjals 1 inch cubes
• 5 tablespoons Oil
• 2 tablespoons Poppy seeds (khuskhus/posto)
• 1 teaspoon Mustard seeds
• 1 inch piece Ginger
• 1 teaspoon Panch phoran
• 2 Bay leaves
• 1 teaspoon Sugar
• to taste Salt
• 1 tablespoon Ghee

Method

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.
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.
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.
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