Recipe type: Curries
Shukto is a Traditional Bengali recipe made with different types of vegetables.
- 2 or 3 Bittergourd/karelas
- ½ cup chopped cabbage/cauliflower
- ½ cup chopped beans/or ¼ cup peas
- ½ cup chopped carrots
- ½ cup chopped potatoes
- ½ cup squash or eggplant or bottlegourd
- 3 tbsp ghee
- ¼ tsp fenugreek seeds
- 1-2 bay leaves
- 1 cup water
- 1 tsp cumin seeds
- 1 inch ginger piece
- 1-2 fresh chillies. I used 1 chilli
- ½ tsp turmeric
- 1 tsp panch phoron
- 2 tsp coriander powder
- ¼ tsp asafoetida
- 1 cup plain curd/yoghurt
- Peel the skin of the bitter gourd and cut them into 1 inch cubes
- Heat 2 tbsp ghee. Fry the fenugreek seeds for 3o seconds.
- Then add all the chopped vegetables.
- Add the bay leaves and stir-fry the vegetables for 5 minutes on a medium flame. Turn them gently.
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- In a mortar and pestle or in blender, grind together the cumin seeds, ginger, chillies, turmeric with a few drops of water. Make a smooth masala paste.
- Heat the remaining 1 tbsp ghee in a pan. Add the masala paste and stir fry for a minute or two.
- Then add the panch phoron, coriander powder and asafoetida. Stir for a few seconds.
- Pour the remaining water into the masala and bring to a boil for 1 minute.
- Empty the liquid masala into the cooking veggies and continue cooking over medium heat for 15 to 2o minutes, stiriring every now and then, until the veggies become tender.
- Finally, fold in the yoghurt and salt. Stir and toss gently to mix the spices and sauce evenly with the vegetables. Simmer for a minute uncovered as you do not want the yoghurt to spilt.
- Serve Shukto as a main dish with rice or chapati, phulkas, parathas.