Shukto
Top Rated Recipe
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
- 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
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 MoreIngredients
- 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
- 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.
- Heat 2 tbsps mustard oil in a non-stick pan, and saute bitter gourd, brinjal and potatoes separately and drain on absorbent paper.
- 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.
- 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.
- Cook on medium low heat for another 10-15 minutes.
- Add remaining ground paste, sugar and milk and mix well and let it cook for 5 minutes more.
- Transfer into a serving bowl and serve hot.
Additional Tips and Tricks
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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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