Shukto Recipe – Bengali Mixed Vegetable in Mustard and Poppy Seed Gravy
Shukto is a traditional Bengali mixed vegetable dish that is delicately flavored with mustard and poppy seeds, creating a perfect balance of bitterness, sweetness, and spiciness. This unique curry is typically served as part of a festive Bengali meal and is often enjoyed with hot puris, cholar dal (chickpea lentil soup), and begun bhaja (fried eggplant). The variety of vegetables used in this dish, along with its mustard and poppy seed gravy, provides a rich, flavorful experience that is both comforting and nourishing.
Ingredients for Shukto Recipe
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd / Pavakkai) | 1, small diced |
| Raw Banana | 1, peeled and diced |
| Carrot (Gajjar) | 1, peeled and diced |
| Potato (Aloo) | 1, peeled and diced |
| Ridge Gourd (Turai / Peerkangai) | 1, peeled and diced |
| Drumstick | 1, cut into 2-inch pieces |
| Panch Phoran Masala | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Poppy Seeds | 2 teaspoons |
| Milk | 1/2 cup |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Mustard Oil | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Ginger | 1 inch, grated |
| Green Chillies | 2, slit |
| Dry Red Chillies | 2, broken |
Preparation Time
- 20 minutes
Cooking Time
- 20 minutes
Total Time
- 40 minutes
Servings
- 4 servings
Cuisine
- Bengali
Course
- Lunch
Diet
- Vegetarian
Instructions for Shukto Recipe
-
Prepare the Vegetables:
Begin by washing and peeling the vegetables. Dice the karela (bitter gourd), raw banana, carrot, potato, and ridge gourd into small pieces. Cut the drumstick into 2-inch pieces. Once the vegetables are prepared, keep them aside.
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-
Cook the Vegetables:
Place all the prepared vegetables (karela, raw banana, carrot, potato, ridge gourd, and drumstick) into a pressure cooker. Sprinkle a little salt and add about 1/4 cup of water. Cook the vegetables for 3 to 4 whistles on medium heat. Once done, turn off the heat and allow the pressure to release naturally by placing the cooker under running cold water. After the pressure is released, open the lid and keep the vegetables aside. -
Make the Mustard and Poppy Seed Paste:
In a small grinder, make a smooth paste using 1 teaspoon of mustard seeds and 2 teaspoons of poppy seeds. Add 1 or 2 tablespoons of water to help blend the ingredients into a paste. Set the paste aside for later use. -
Tempering the Spices:
Heat 2 teaspoons of mustard oil in a large pan over medium heat. Once the oil is hot, add the grated ginger, bay leaf, slit green chillies, and broken dry red chillies. Stir fry these ingredients for about 30 seconds until they release their aroma. -
Prepare the Gravy:
Add 1/4 teaspoon of turmeric powder to the pan and stir well. Then, add the prepared mustard and poppy seed paste into the pan and cook for 2-3 minutes, stirring frequently. This will help the flavors of the mustard and poppy seeds blend into the oil. -
Combine the Vegetables and Cook:
Add the cooked vegetables into the pan with the mustard and poppy seed paste. Stir to coat the vegetables evenly with the paste. Next, add the milk, sugar, and salt to taste. Mix everything well and add 1/4 cup of water to adjust the consistency of the gravy. -
Simmer the Shukto:
Bring the mixture to a brisk boil. Allow the Shukto to simmer for 5-7 minutes, stirring occasionally. The gravy will begin to thicken as it cooks. You can adjust the consistency by adding more water or milk, depending on your preference. -
Final Adjustments:
Taste the Shukto and adjust the salt if necessary. Once the flavors have melded together and the gravy has thickened to your liking, turn off the heat. -
Serve:
Serve the Shukto immediately while hot, along with some freshly fried puris, cholar dal, and begun bhaja for a complete Bengali meal experience.
Tips and Variations
-
Balancing Bitterness: If you find the bitterness of the karela (bitter gourd) too strong, you can soak the diced karela in salt water for 10-15 minutes before cooking. This will help reduce its bitterness.
-
Adjusting Consistency: You can adjust the thickness of the gravy by adding more milk for a creamier texture or more water for a lighter consistency.
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Additional Vegetables: While this recipe includes a variety of vegetables, you can experiment by adding others like pumpkin or bottle gourd (lauki) to enhance the flavor and texture of the dish.
-
Spice Level: Adjust the number of green chillies and dry red chillies according to your preference for heat. For a milder version, reduce the number of chillies or omit them altogether.
-
Vegan Option: For a vegan version of Shukto, simply substitute the milk with coconut milk or any plant-based milk of your choice.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 22 g |
| Protein | 3 g |
| Fat | 4 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 300 mg |
Shukto is not just a meal; it is a celebration of Bengali culinary traditions, offering a perfect blend of flavors and textures. The bitterness of the karela, the sweetness from the raw banana and sugar, and the richness of the mustard-poppy seed gravy come together to make a truly unique dish that pairs beautifully with other Bengali delicacies. Enjoy this healthy and delicious dish with your loved ones for a traditional Bengali feast!
