Prep Time:Description
Start to a Bengali Meal
Scale
Ingredients
- 4 Uchhe/ Bitter Gourd (Karela), cut into rounds
- 1 Begun ( Eggplant)
- 1 small Kanchkola ( Raw Banana)
- ¼ Kacha Pepe (Raw Papaya)
- 2 medium sized Potatoes
- 2 Shojne Danta (Drumsticks)
- 5 Sheem/Sem Phali (Hyacinth Beans)
- You may also add a 1 -2 Jhinga (Ridge Gourd) or ½ of a large Mulo (Radish)
Ingredients for Tempering :
- 2 Tbsp vegetable oil for tempering
- Oil for frying or sauteing the vegetables
- ½ Tsp Radhuni (Can be replaced with Panchphoron, in case Radhuni isn’t available. Panchphoron is the Bengali Five Spice Mix )
- 2 Bay leaves
- 2 Tsp Ginger paste (or finely grated ginger)
Other Ingredients :
- 2 Tbsp Vegetable/ Mustard Oil
- 1 Tbsp. Ginger paste
- ½ Tsp. Turmeric Powder (optional)
- 1 Tsp. Sugar
- Salt to taste
- 1 Tbsp. Ghee/clarified butter
- ½ cup Milk
- 2 – 3 cups Water
- 10–15 small size Bori (Sundried Lentil Dumpling)
Soak and Grind to a Paste :
- 2Tbsp Mustard Seeds (I use 1 tbsp Black + 1 Tbsp white mustard seeds)
- 1 Tsp Poppy Seeds/Posto/Khuskhus
- A pinch of Salt
- 5– 6 Tbsp Water
Bhaja Masala – Dry Roast and Grind to a Powder :
- 1 Tsp Panchphoran
- ½ Tsp Cumin seed
Instructions
- 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.
- 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).
- Par-boil the shojne danta or drumsticks , sheem (Sem phali) and potatoes. This is optional but doing so will help in using less oil.
- 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.
- Add 2 Tbsp more of oil to the deep bottom pan or wok. Temper oil with Bay leaf, Panch phoron, Radhuni.
- 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.
- 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.
- 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.
- Check the water level. Add some more in case you require.
- 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.
- Sprinkle with a generous pinch or two of the dry roasted and grounded Bhaja Masala powder.
- Serve hot coupled with some steamed rice to initiate the meal.
Notes
- In case you do manage to use Radhuni during tempering, it’s a good idea to crush it lightly with a mortar and pestle. This will help the aroma and unique taste of the spice to come out.
- Though the traditional way to cook the Shokto is to fry the vegetables in batches, I mostly do not follow that. To save on oil consumption I always put them into the pan over the Tempering Oil All At One Go. I usually add a little more oil to retain some of the original of this Bengali delicacy. So instead of a 2 Tbsp of oil, I often add 4 Tbsp to the Tempering pan Instead of a 2 tbsp.
- It is a good idea to par-boil the shojne danta or drumsticks , sheem (Sem phali) and potatoes. This will help in using less oil.
Nutrition
- Serving Size: 4
