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Shukto

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 15 minutes

Cook time: 45 minute

Difficulty Level: Easy

Course: Main Course

Cuisine: Swiss

Key Ingredients:

Bitter gourd

Brinjal

Potatoes

Raw banana

Ridge gourd

Carrot

Tomato

Green peas

Mustard oil

Poppy seeds

Mustard seeds

Ginger

Green chillies

About Shukto

Table of Contents

Delicious is the best
way to describe this mixed vegetable dish which the Bengalis simply love

Read More
  • Bitter gourds, cut into round slices 2
  • Medium brinjal, cut into small cubes 1
  • Medium potatoes, peeled and cut into small cubes 2
  • Medium raw banana, peeled and cut into small cubes 1
Read More

Step 1. Take poppy seeds and ½ tsp mustard seeds in a small bowl, add warm water and soak for 1 hour. Drain and put into a blender jar and blend into a paste with ginger and half the green chillies.

Step 2. Heat 2 tbsps mustard oil in a non-stick pan, and saute bitter gourd, brinjal and potatoes separately and drain on absorbent paper.

Read More

Ingredients

    • Bitter gourds, cut into round slices 2
    • Medium brinjal, cut into small cubes 1
    • Medium potatoes, peeled and cut into small cubes 2
    • Medium raw banana, peeled and cut into small cubes 1
    • Medium ridge gourd, peeled and cut into small cubes 1
    • Medium carrot, peeled and cut into small cubes 1
    • Medium tomatoe, chopped 1
    • Green peas ½ cup
    • Mustard oil 3 tbsps
    • Poppy seeds 2 tbsps
    • Mustard seeds 1 tsp
    • Ginger, chopped 1 tsp
    • Green chillies, chopped 2
    • Turmeric powder ¼ tsp
    • Salt to taste
    • Sugar ¼ tsp
    • Milk 3 tbsps

How to Make Shukto (Stepwise Photos)

Method

  1. Take poppy seeds and ½ tsp mustard seeds in a small bowl, add warm water and soak for 1 hour. Drain and put into a blender jar and blend into a paste with ginger and half the green chillies.
  2. Heat 2 tbsps mustard oil in a non-stick pan, and saute bitter gourd, brinjal and potatoes separately and drain on absorbent paper.
  3. Heat 1 tbsp mustard oil in the same non-stick pan, add ½ tsp mustard seeds and remaining green chillies and saute till the seeds splutter.
  4. Add all the vegetables one by one. Mix all together, cover and cook for about 10 minutes. Add half the ground paste, turmeric powder and salt. Add ¼ cup water if it is too dry.
  5. Cook on medium low heat for another 10-15 minutes.
  6. Add remaining ground paste, sugar and milk and mix well and let it cook for 5 minutes more.
  7. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

CHEF PRANAV JOSHI

Host of the show Budget Kitchen.

(Semiya Payasam)

(Tarbooze ke Chilke ki Sabzi)

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Recipe Rating:

Average rating 0 / 5. Vote count: 0

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps

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