Shukto — Bengali Bitter Vegetable Medley
A gently bitter, lightly sweetened mixed-vegetable stew eaten as the first course of a traditional Bengali lunch to awaken the appetite.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Kadai
- •Grinding stone or blender
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 8 g
- carbs
- 22 g
- fibre
- 5 g
- protein
- 5 g
- calories
- 180 kcal
Instructions
- 1
Fry the bitter gourd slices in mustard oil until the edges turn crisp. Take them out and set aside.
- 2
Fry the bori (lentil dumplings) in the same oil, if using. Remove and set aside.
- 3
Add panch phoron (five-spice blend) to the hot oil and let the seeds crackle.
- 4
Add the drumstick, raw banana, potato, and brinjal. Stir and fry for 3 to 4 minutes.
- 5
Mix the ginger paste and mustard paste with a little water, then stir in. Cook for 2 minutes.
- 6
Pour in the milk and 200 ml water. Add sugar and salt, then cover and simmer until the vegetables are tender.
- 7
Add the fried bitter gourd and bori back to the pot. Simmer for 5 minutes until the gravy thickens slightly.
- 8
Serve warm as the first dish of your meal, before dal and rice.
Chef's tips
Do not skip frying the bitter gourd first, as this softens its harsh bite. The pinch of sugar balances the bitterness without making the dish sweet.
Ingredient substitutions
- milk → coconut milk for a dairy-free version
- bori → omit entirely
Storage
Refrigerate for up to 1 day; flavour dulls quickly after that.
Reheating
Reheat gently on low flame, stirring often to prevent the milk from splitting.
Common mistakes to avoid
- •Skipping the initial fry of the bitter gourd, which leaves the dish too bitter.
- •Overcooking the vegetables into mush instead of keeping them tender-firm.
Serving suggestions
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