Shukto is a traditional Bengali bitter-sweet vegetable stew, typically served as the first course of a meal.
In This article Explained how to prepare a classic, creamy version of this delicacy.
Ingredients
Vegetables (Chopped into long pieces)
Bitter Gourd (Ucche): 2 medium
Potato (Alu): 2 medium
Raw Papaya (Pepe): 1 cup
Raw Banana (Kanchakala): 1 large
Drumsticks (Sajne Danta): 2-3 sticks
Eggplant (Begun): 1 medium
Sweet Potato (Ranga Alu): 1 medium
For Frying & Tempering
Bori (Dried Lentil Dumplings): 10-12 pieces
Mustard Oil: For deep frying and cooking
Panch Phoron: 1 tsp
Dry Red Chili: 1-2 pieces
Bay Leaf: 1 piece
Paste & Seasoning
Radhuni & Ginger Paste: 2 tbsp (A mix of Radhuni seeds and ginger)
Mustard Paste: 1 tbsp (Yellow or black mustard)
Milk: 1 cup (For the creamy base)
Sugar: 1-2 tsp (To balance the bitterness)
Salt: To taste
Ghee: 1 tbsp
Roasted Shorshe-Radhuni Powder: 1 tsp (Final touch)
Cooking Process
1. Preparation & Frying
Fry the Bori: Heat mustard oil in a pan and fry the lentil dumplings (bori) until golden brown. Set aside.
Fry Bitter Gourd: Deep fry the bitter gourd slices with a pinch of salt and turmeric until crisp. Set aside.
Fry Eggplant: Lightly fry the eggplant pieces and set aside.
2. Sautéing the Vegetables
In the remaining oil, add the tempering: bay leaf, dry red chili, and panch phoron.
Add the hard vegetables first: potatoes, sweet potatoes, raw papaya, and raw banana. Sauté for 3-4 minutes.
Add the drumsticks and continue to sauté. Add salt and a little turmeric (optional, as shukto is traditionally pale).
3. Adding Aromatics
Add the ginger and radhuni paste. Cook until the raw smell disappears.
Add a little water to prevent the spices from burning.
4. Simmering
Add 1-2 cups of water, cover, and cook until the vegetables are 80% tender.
Pour in the mustard paste and the milk. Stir gently.
Add the fried bori, bitter gourd, and eggplant.
5. Final Finishing
Add sugar to balance the bitterness.
Once the gravy reaches the desired consistency, drizzle a spoonful of ghee.
Sprinkle the roasted spice powder (Radhuni/Shorshe mix) on top.
Turn off the heat and let it rest for 5 minutes before serving.
Serving Suggestion
Shukto is best enjoyed warm with steamed white rice. It prepares the palate for the rest of the Bengali meal.
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