Veg Shukto
by Amrutam India

Among the world of many colorful Indian dishes comes a traditional Bengali dish prepared during special occasions: Shukto. As Bengalis are great food lovers, this dish is an absolute treat with a unique aroma and taste. Its pleasant bitterness and slightly sweet and salty taste make for a preparation that is absolutely lip-smacking. With pure A2 cow ghee, the taste is enhanced, making it the best dish on the planet.
Ingredients:
1 medium bitter gourd (Karela), chopped into 2-inch strips
3 green plantain (Kaccha Kela), cut into 2-inch strips
2 drumsticks (Sajanphalli), peeled slightly and cut into 2 inch long strips
2 medium pointed gourd (Parwal), cut like green plantain
100gm Barbatti bean, cut as sajanphalli
10gm Urad Dal Vadi
½ tbsp Black mustard paste, made into a paste along with some salt
1 tsp Fennel seed paste (saunf paste)
2 Tej Patta
1 tsp of Five spice mix (1 tsp cumin, 1 tsp fennel, 1 tsp kalonji, 1 tsp radhuni (celery seeds), ½ tsp fenugreek seeds (methi seed))
1 tbsp saunth
½ tsp White pepper/Black pepper
2 tbsp Cream or malai or milk
1 tbsp+ 2tbsp+ 3tbsp Mustard oil
1 + 1/2 tbsp Amrutam Ghee
Salt and Sugar to taste
Process:
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Heat 1 tbsp mustard oil in a saute pan or kadai. When hot, cook the Urad dal vadi till light brown and remove from the pan. Add 2 tbsp more oil and fry the Karela till golden brown; remove from the pan.
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In the same oil, fry the baingan slices on high flame till light brown, add some more oil if necessary and remove.
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Add 3 tbsp more oil, when hot add the tej patta and 5 spices.
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When 5 spices sputter, add half of the saunth powder along with a little splash of water.
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Add parwal, drumsticks, barbatti, green plantains and fry them together for about 4-5mins on medium flame until they just begin to get some color.
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Add 1 cup of water so that the vegetables submerge a bit, add mustard and fennel paste. Bring to a boil, reduce heat, and let it simmer. Cover with a lid and cook for 5 mins.
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If half cooked, add salt, 1 tbsp Amrutam ghee and rest of the saunth, fried baingan, and karela.
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Mix and cover until all the vegetables are cooked and soft.
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At this point add water if needed, it should be moderately thick.
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Add the fried Vadis except 3, add ½ tsp sugar, and salt as per taste.
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Lastly, add cream or malai and mix gently. Adjust the seasoning if necessary.
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Finally, add the pepper powder, the rest of the ghee, and turn the flame off. Cover it with a lid and let it stand for 5 minutes.
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The final taste will be a mixture of salty, savory, a little sweet, a little bitter, creamy, and ghee-y. Serve this with white rice. Top it with the 3 crunchy Vadis kept aside.
Notes:
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Radhuni is an essential taste for Shukto. If that's not available replace it with black mustard seeds (Rai).
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Don't stir the vegetable too much it will break and get mashy.
