Dudh Shukto
Bengali mixed vegetable curry
Ingredients
vegetables needed
- 1 medium bitter gourd remove the seeds and cut into roundlets
- 1 long ridge gourd remove thick barbs and peel a bit, then slice into roundlets
- 1 large potato cut into wedges
- 1 long eggplant sliced into batons
- 1 long drumstick cut into 2 inch long pieces
- 3-4 long yard beans cut into inch long pieces
- 1/2 medium sweet potato cut into batons
for tempering
- 1 tsp Panchphoran
- 1/2 tsp wild celery seeds (radhuni)
- 1 tbsp mustard oil
gravy
- 1 cup full cream milk / plant based milks
- 3-4 cups drinking water
- 1 pinch turmeric powder
- salt to taste
- 1/2 tsp Sugar/brown sugar
shukto masala
- 2 tbsp poppy seeds
- 1 tbsp mustard seeds
- 1/4 tsp fennel seed
- 1/2 tsp fresh ginger root grated
to garnish
- 1/2 tsp ghee / clarified butter
Instructions
- Soak the poppy seeds, mustard seeds and fennel in water for 10 minutes
- Grind this into a smooth paste
- Strain this mixture to get a smooth paste
- Prepare the vegetables as described above
- In a wok add the mustard oil and as it heats up add the panchphoran and wild celery seeds.
- As they sizzle and crackle add the bitter gourd and eggplant and fry them.
- once fried remove them from the heat and set aside
- Add the ground shukto masala to the wok and fry it off well.
- Add the vegetables including the fried ones and mix well.
- Add milk and water ( enough to have a runny gravy)
- Season with salt, turmeric and sugar to balance the flavours
- Allow 10 -12 minutes for all the vegetables to simmer and cook in this mix.
- Mix well and if the vegetables are soft cooked remove from heat.
- Add ghee and the shukto is ready to serve
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.
Tried this recipe?Let us know how it was!