Traditional Bengali Shukto Recipe with Assorted Vegetables

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Shukto is a traditional Bengali vegetable dish that is often served as the first course in a Bengali meal. It is a unique and flavourful preparation that combines a variety of vegetables, some of which may be bitter, with a mustard paste and other spices. This dish is known for its complex flavour profile and is a staple in Bengali cuisine, particularly during special occasions and festivals.

Details

Course Main Course
Cuisine from which Indian State or country Bengali, West Bengal, India
Servings 4-6 people
Preparation time 30 minutes
Cooking time 20-25 minutes
Calories Approximately 200-250 per serving

Ingredients

  • 1 medium-sized bitter gourd (karela), cut into small pieces
  • 1 medium-sized white gourd (safed kaddu), cut into small pieces
  • 1 medium-sized eggplant, cut into small pieces
  • 1 medium-sized potato, cut into small pieces
  • 1 medium-sized radish, cut into small pieces
  • 1 small bunch of drumsticks, cut into 2-inch pieces
  • 2 tablespoons mustard seeds
  • 2 tablespoons poppy seeds
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • Salt, to taste
  • 2 tablespoons mustard oil or vegetable oil
  • 2 tablespoons ghee (optional)
  • 2-3 green chilies, slit
  • Fresh coriander leaves, for garnish

Method

  1. In a blender or grinder, combine the mustard seeds, poppy seeds, ginger, and garlic. Blend until you get a smooth paste. Add a little water if necessary to help the blending process.
  2. In a large pan, heat the oil over medium heat. Add the slit green chilies and sauté for a minute.
  3. Add the bitter gourd, white gourd, eggplant, potato, radish, and drumsticks to the pan. Sauté the vegetables until they start to soften.
  4. Add the turmeric powder, cumin powder, and salt. Mix well and continue to cook the vegetables until they are almost done.
  5. Add the mustard-poppy seed paste to the pan and mix well. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are fully cooked and the paste is well incorporated.
  6. If using ghee, add it to the pan and stir well to combine.
  7. Garnish with fresh coriander leaves and serve hot with rice or roti.

Special Note

Shukto holds a special place in Bengali cuisine due to its unique flavour profile and the variety of vegetables it incorporates. This dish is often served during traditional Bengali meals, especially during festivals like Durga Puja. The combination of bitter and sweet flavours makes it a standout dish that is both nourishing and delicious. I particularly enjoy Shukto for its ability to balance flavours and textures, making it a memorable culinary experience.

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