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Shukto (vegetables cooked in milk) By Umesh Goyal

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Umesh Goyal
This is a summer staple in Bengali households. It’s super healthy, as it has vegetables like bitter gourd, plantain and drumsticks, that are just bursting with nutrients. It also cools you down. Have it for lunch with hot Gobindobhog rice. The recipe is my brother’s friend, Deb’s, dadi’s. She is no

Serves

4 Servings

Cooking Time

15 Mins

Meal Type

MAIN COURSE

View step by step

INGREDIENTS

  • Vegetable oil
  • 1/2 Tbsp ghee.
  • 1 medium potato, cut into medium pieces.
  • 1 plantain, peeled and cut lengthwise into pieces.
  • 1/2 medium eggplant cut into medium pieces.
  • 4 parwal, scraped not peeled, and cut in half lengthwise; use small or medium ones.
  • 1 medium bitter gourd, (karelscraped and cut lengthwise into pieces.
  • 2-3 drumsticks, peeled and cut into 2-inch pieces
  • 1/2 teaspoon radhuni (optional)
  • 6 small Bengali bori (vadmade from masoor or urad dal (not the huge spicy North Indian vadi)
  • 1/2 cup milk
  • 1-2 Tbsp sugar
  • Salt to taste
  • 1 Tbsp mustard seeds
  • 1 Tbsp aniseed (saunf)
  • 11/2 inch pice ginger, peeled and cut into pieces

PREPARATION

  1. 1

    Grind the masala to a thick paste in the mixie, adding water from time to time.

  2. 2

    Heat oil in wok.

  3. 3

    Fry the vadi.

  4. 4

    Keep aside.

  5. 5

    Fry all the vegetables except the bitter gourd separately (this helps them keep their shape).

  6. 6

    Do not add turmeric. Keep aside.

  7. 7

    Fry bitter gourd in a separate pan. Keep aside.

  8. 8

    Add a tiny bit of oil to the wok. Heat.

  9. 9

    Add all the fried vegetables except the bitter gourd, and the masala.

  10. 10

    Stir well.

  11. 11

    Add a little water so that the masala does not stick.

  12. 12

    Cover and cook for 5 minutes. Cover and cook for 5 minutes.

  13. 13

    Add water if necessary.

  14. 14

    Gas should be on medium.

  15. 15

    Add bitter gourd and bori. Stir.

  16. 16

    Add water almost till it covers the vegetables.

  17. 17

    Cover and cook.

  18. 18

    When vegetables almost done, add milk. Do not cover. Keep gas on simmer.

  19. 19

    Add sugar and salt.

  20. 20

    Heat ghee in a small pan, add radhuni, and when it splutters add to Shukto.

  21. 21

    If you don’t have radhuni just add the ghee.

  22. 22

    When done, remove from wok.

  23. 23

    Shukto is usually served at room temperature with hot rice. Enjoy!.