Shukto
A quintessential Bengali mixed vegetable stew, celebrated for its unique bitter-sweet flavor profile. It combines a medley of vegetables with a creamy mustard-poppy seed gravy, traditionally served as the first course to cleanse the palate.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Spice Paste
- b.Soak the yellow mustard seeds and poppy seeds in 1/4 cup of warm water for at least 20 minutes. This helps in grinding them to a smooth paste.
- c.Drain the excess water and transfer the soaked seeds to a small grinder jar.
- d.Add the peeled ginger and green chili. Grind to a very smooth paste, adding a tablespoon of water if needed to facilitate grinding. Set aside.
- 2
Step 2
- a.Fry Bori and Bitter Gourd
- b.Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium heat until it is slightly smoking.
- c.Add the bori (lentil dumplings) and fry for 1-2 minutes until they are golden brown and crisp. Remove with a slotted spoon and keep aside.
- d.In the same oil, add the sliced bitter gourd. Sauté for 3-4 minutes until the edges are lightly browned and crisp. Do not over-fry. Remove and set aside.
- 3
Step 3
- a.Temper Spices and Sauté Vegetables
- b.Add the remaining 2 tablespoons of mustard oil to the pan. Heat it up.
- c.Add the panch phoron, bay leaf, and dried red chili. Let them crackle for about 30 seconds until fragrant.
- d.Add the hard vegetables: potato, raw banana, sweet potato, and raw papaya. Sauté on medium heat for 5-6 minutes, stirring occasionally.
- e.Now, add the softer vegetables: eggplant and drumsticks. Sauté for another 4-5 minutes until the eggplant softens slightly.
- 4
Step 4
- a.Simmer the Shukto
- b.Add the prepared mustard-poppy seed paste to the vegetables. Stir gently and cook for 2 minutes until the raw aroma of the paste disappears.
- c.Reduce the heat to low. Slowly pour in the milk and water, stirring continuously to prevent the milk from curdling.
- d.Add salt and sugar. Mix everything well.
- e.Bring the gravy to a gentle simmer, then cover the pan and cook for 10-12 minutes, or until all the vegetables are tender but still hold their shape.
- 5
Step 5
- a.Finishing Touches
- b.Gently stir in the fried bitter gourd and half of the fried bori (lightly crushed). Simmer for another 2 minutes.
- c.Turn off the heat. Drizzle the ghee over the top and sprinkle the ground radhuni powder.
- d.Cover the pan and let the Shukto rest for 5-10 minutes. This step is crucial for the flavors to meld together.
- e.Garnish with the remaining whole fried bori just before serving. Serve warm with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For even cooking, ensure all vegetables are cut into uniform batons of similar size.
- 2The key to a good Shukto is the balance of bitter (from bitter gourd) and sweet (from sugar and sweet potato). Adjust sugar accordingly.
- 3Always add milk on low heat while stirring to prevent it from splitting or curdling.
- 4Do not skip the resting time at the end; it allows the signature aroma of ghee and radhuni to infuse the dish.
- 5If you cannot find Radhuni, you can use a pinch of ground celery seeds as a substitute, though the flavor will be slightly different.
- 6The gravy should be creamy and just enough to coat the vegetables, not overly thin or thick.
Adapt it for your goals.
Vegan Shukto
Replace the whole milk with an equal amount of unsweetened coconut milk or cashew milk for a creamy, plant-based version. Omit the ghee or use a vegan substitute.
Add More VegetablesAdd More Vegetables
Incorporate other traditional vegetables like hyacinth beans (sheem) or flat beans (papdi). Add them along with the softer vegetables.
No Radhuni VersionNo Radhuni Version
If Radhuni is unavailable, you can finish the dish with a pinch of garam masala for a different but still aromatic flavor profile.
Why this is on our healthy list.
Promotes Digestive Health
Traditionally eaten at the start of a meal, the bitter elements in Shukto are believed to stimulate digestive enzymes, preparing the gut for the courses to follow. The high fiber content from the vegetables also aids in regular bowel movements.
Rich in Nutrients
The dish incorporates a wide array of vegetables like drumsticks, raw papaya, sweet potato, and eggplant, making it a powerhouse of vitamins (A, C, K) and minerals (potassium, iron, magnesium).
Helps Manage Blood Sugar
Bitter gourd, a key ingredient, contains compounds that have been shown to have a glucose-lowering effect, making Shukto a potentially beneficial dish for those managing blood sugar levels.
Anti-inflammatory Properties
Spices like ginger and mustard seeds used in the paste have natural anti-inflammatory properties that can help reduce inflammation in the body.
Frequently asked questions
Shukto is a traditional Bengali vegetarian dish that features a medley of vegetables in a slightly bitter and sweet gravy. It is typically served as the first course of a meal to cleanse the palate and aid digestion.