Bengali Recipe,
Shukto/ Dudh Shukto Recipe
Shukto Recipe- (No Onion & Garlic Bengali
recipe)
Being a Bengali, I
cannot think a vegetarian day without Shukto.
Shukto is a Bengali delicacy
but has Portuguese origin. During the time of Portuguese Colonization in India,
in case of West Bengal they dominate over the Hooghly region (1579-1672). They
used to cook it during that time. Shukto is a non spicy mixed vegetable dish with Uchche or bitter gourd (which has Indian origin) and Bori or sundried lentils dumplings, cooked in milk gravy. It has no use of Onion Garlic in it. Shukto cannot be done without uchche or bitter
gourd and Bori. It was used to be a must preparation in
Bengal at any Kaaj Bari or Occasion (invitation) houses in old
days. But the menu has been changed throughout the time now. But it retains its
charm till now because of its unique taste than other curry from India.
Ingredients:
·
Potatoes
pieces 1 cup
·
Raw
Banana pieces 1 cup
·
Eggplant
pieces 1 cup
·
Drumstick
pieces 1 cup
·
Raw
Papaya pieces 1 cup (I could not find here but it really taste amazing)
·
Carrot/French
beans/sweet Potato (optional)
·
Cut
the above mentioned vegetables into finger long pieces
·
Bitter
gourd/ Uchche ‘Karela’ cut into round pieces
·
Bori or Wadi or dried lentils dumplings 1 cup
·
Ginger
Paste and green chili paste 1 tbsp.
·
Milk 1
cup
·
½ tsp.
Panch foron or Bengali five spice mix
·
1 Big
bay leave
·
2 dry
Red Chili
·
Pinch
of Hing or asafoetida
·
½ tsp.
roasted Cumin seed powder
·
Pinch
of Pance Foron Powder or Bengali five spice powder
·
Salt
and Sugar to taste
·
Ghee
or Clarified Butter
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1. Method:
2. Cut and wash the vegetable into thumb
finger size pieces.
3. Heat the kadai or Wok and add white oil to
it. Fry the Bori or sun dried lentils dumplings until it get brown color and
take it aside.
4. Fry the bitter gourd until brown as well.
Fry it very well otherwise it can teste bitter in the gravy. Take it aside.
5. Now in the same pan add some more oil. Then
add all tempering i.e. Panch
Foron or Bengali five Spice,
Bay leave and dry red chilies and pinch of Hing or asafoetida. Sauté it for a
few seconds.
6. Now add the all vegetables to it, mix it
together. Add salt and generous amount of sugar. Mix it thoroughly. Cover and
cook for 5 minutes.
7. After 5 minutes add ginger green chili
paste. Add salt and sugar according to your taste. Again, mix it and cover and
cook for 5 minutes. You can add splash of water if required.
8. Add roasted cumin powder to it.
9. When Veggies are tender, add the poppy seed
and mustard seed paste. Add milk and cover and cook until vegetables are done.
10. When it’s done sprinkle Panch foron or Bengali five spices powder to it and
add a spoonful ghee or clarified butter.
Serve it with some steam hot rice. Enjoy J
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