Shukto
Bengali-style Mixed Vegetables in Milk and Mustard-based Gravy
Shukto is not just a dish but a reflection of Bengali culinary finesse. Its unique combination of bitter and creamy flavours, along with the nutritive richness of mixed vegetables and milk, makes it a standout dish in Bengali cuisine. Whether enjoyed at home or during festive occasions, Shukto embodies the art of blending diverse flavours into a harmonious gastronomic experience.
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Ingredients
- Potato - 1, peeled and sliced
- Sweet potato - 1, peeled and sliced
- Plantain (raw banana) - 1, peeled and sliced
- Jhinge (ridge gourd) - 1/2 cup, sliced
- Korola (bitter gourd) - 1/2 cup, sliced
- Drumsticks - 1/2 cup, cut into 2-inch pieces
- Raw papaya - 1/2 cup, peeled and sliced
- Mustard oil - 2 tbsp
- Ghee (clarified butter) - for drizzling (optional)
- Fresh coriander leaves - for garnish
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For the Milk and Mustard Gravy
- Milk - 1 cup
- Namox Mustard seeds - 1 tbsp
- Poppy seeds (khus khus) - 1 tbsp
- Green chillies - 2
- Namox Turmeric powder - 1/2 tsp
- Sugar - 1/2 tsp
- Salt - to taste
Cooking the Shukto
- Boil all the sliced vegetables in Namox Turmeric powder and salt until just tender. Drain and set aside.
- Grind Namox Mustard seeds, poppy seeds and green chilies into a fine paste using a little water.
- Heat mustard oil in a pan over medium heat. Add the ground mustard-poppy seed paste and sauté until the raw smell disappears and oil separates.
- Add the boiled vegetables to the pan. Stir gently to coat them with the mustard paste.
- Pour in the milk gradually while stirring continuously. Add sugar and adjust salt according to taste.
- Reduce the heat to low and let the vegetables simmer in the milk-infused gravy for about 5-7 minutes. This helps the flavours meld together beautifully.
- Optionally, drizzle with ghee before serving to enhance the richness of the dish.
Serve hot alongside steamed rice as the first course of a traditional Bengali meal.