🇮🇳 Indian Vegetarian

Shukto

Name: Shukto
Prep time: 23 min
Cook time: 39 min
Total time: 62 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 litre Milk; 1 cup, chopped Mixed Vegetables; 1 tsp Red Chili Powder; 3, sliced Bitter Gourd; 1 tsp Poppy Seeds

🇮🇳 Indian

Bengali bitter-first vegetable medley mellowed with milk and poppy. Slow-built masala, soft centres and a gravy that clings to the spoon. Best with buttered rotis and a cold kachumber salad.

Prep 23 min Cook 39 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Milk1 litre
Mixed Vegetables1 cup, chopped
Red Chili Powder1 tsp
Bitter Gourd3, sliced
Poppy Seeds1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Fry the onions with a pinch of salt till deep golden; eight to ten minutes, and worth every one.
2
Add ginger garlic paste and green chili; stir till the raw smell disappears.
3
Add the tomato with turmeric, chili and coriander powder; fry till the masala darkens and splits.
4
Add the bitter gourd with the mixed vegetables, coat well, pour in hot water to just cover and simmer till tender.
5
Swirl in cream or a spoon of whisked yogurt off the flame, then shower with cilantro.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: Shukto Recipe—Bengali Appetizer of Stewed Vegetables—Bengali Special Lunch Recipe · on YouTube