Shukto – The Mixed Vegetable Delicacy

Instructions

1. Soak both the mustard seed and the poppy seed in water for 10 mins. Blend the soaked seeds together in a food processor or in a grinder jar with a pinch of salt to a smooth, semi -liquid like consistency. Using a strainer strain the mixture to remove the husks.
2. Wash and cut most of the vegetables as shown in the picture. The Sheem or Hyacinth Beans should be cut to 1 inch, the Uchhe or the Bitter Gourd can be cut into rounds and the rest of the vegetables cut into about 2 inches long. Peel the outer skin of the vegetables, except for the Eggplant and the Uchhe (Karela).
3. Par-boil the shojne danta or drumsticks , sheem (Sem phali) and potatoes. This is optional but doing so will help in using less oil.
4. Heat mustard oil or any other vegetable in a deep bottom pan. Lightly fry or saute the remaining vegetables one by one in batches. Also remember to sprinkle a pinch of turmeric powder while frying them. Next fry the bitter gourd, as they are best done last. Keep aside. Deep fry the Dal Boris (sun-dried lentil dumplings) and drain them over a paper towel.
5. Add 2 Tbsp more of oil to the deep bottom pan or wok. Temper oil with Bay leaf, Panch phoron, Radhuni.
6. Add rest of the vegetables and saute for 2 – 3 mins over medium- high heat or until the colour changes a bit. Now add the par-boiled vegetables (drumsticks, Hyacinth Beans and the potatoes) into the pan.
7. Stir for 1-2 minutes. Lower flame to a medium. Add the ginger paste and the mustard – poppy seed paste. Stir and saute for 2 mins more. You may add a pinch of turmeric powder (optional) and salt to taste. Cook for a minute before adding the water and the milk to the pan.
8. Cover and cook over medium flame for about 4 – 6 mins or until the vegetables are properly done. Can take even less time if you have already par-boiled them.
9. Check the water level. Add some more in case you require.
10. Finally add the ghee cook no more than 1 minute. You may add the sugar at this stage. Before switching off the flame add the fried Boris or sundried Lentil Dumplings. Your Shukto is ready.
11. Sprinkle with a generous pinch or two of the dry roasted and grounded Bhaja Masala powder.
12. Serve hot coupled with some steamed rice to initiate the meal.