Dudh Shukto
Bengali mixed vegetable curry
Servings Prep Time
4-6many 20minutes
Cook Time
Servings Prep Time
4-6many 20minutes
Cook Time
vegetables needed
for tempering
shukto masala
to garnish
  1. Soak the poppy seeds, mustard seeds and fennel in water for 10 minutes
  2. Grind this into a smooth paste
  3. Strain this mixture to get a smooth paste
  4. Prepare the vegetables as described above
  5. In a wok add the mustard oil and as it heats up add the panchphoran and wild celery seeds.
  6. As they sizzle and crackle add the bitter gourd and eggplant and fry them.
  7. once fried remove them from the heat and set aside
  8. Add the ground shukto masala to the wok and fry it off well.
  9. Add the vegetables including the fried ones and mix well.
  10. Add milk and water ( enough to have a runny gravy)
  11. Season with salt, turmeric and sugar to balance the flavours
  12. Allow 10 -12 minutes for all the vegetables to simmer and cook in this mix.
  13. Mix well and if the vegetables are soft cooked remove from heat.
  14. Add ghee and the shukto is ready to serve
Recipe Notes

Add vegetables like snow peas, raw banana, raw papaya, banana stem, pointed gourd, sweet potato or pumpkin based on what you find in your local region.

Swap the mustard oil if you cannot palate the flavour, but you will lose the authentic flavour of bengali dishes.