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Monday, 14 April 2014

Shukto - My favourite and unique bengali food

Mugdha Mohanty | 19:34 | | |
Hello friends i am back again with Shukto, a mouth watering and very delicious Bengali cuisine this time to celebrate Poila Boishakh with my Bengali friends. Shukto is a very famous and unique Bengali cuisine. My love for this recipe begun 3 yrs back when i first came Kolkata and as a foodie went to a very famous Bengali restaurant. After having this recipe i searched all over the internet and also asked my neighbor aunty(who is a gr8 cook herself) for a better idea of making Shukto properly. I made this recipe so many time now that i even forget to count and now a days Shukto is a regular member in my cooking..All my family members love the recipe a lot so now i am sharing with you all to enjoy the yummy recipe....:-)


Ingredients :-

  • Raw banana - 1/2
  • Radish - 1/2
  • Small carrot - 1
  • Potato - 1
  • Brinjal - 1
  • Bitter gourd - 1
  • Sweet potato - 1
  • Ridge gourd - 1
  • Drumstick - 3
  • Pumpkin - 1/4
  • Sun dried lentil dumpling/ Badi - 7
  • Ginger Paste - 2 tsp
  • Dry red chilli - 1 (cut in to half)
  • Turmeric Powder - 1/4 tsp
  • Panch Phoron - 1/2 tsp
  • Sugar - 1 tsp
  • Bay leaf - 1
  • Ghee - 1 tsp
  • Milk - 1/2 cup mixed with 1/2 cup water
  • Mustard oil as needed
  • Salt to taste
  • Coriander leaves for garnishing

For the wet masala :-

  • Mustard seed - 1 tsp
  • Poppy seed - 1 tbsp
  • Cashew - 3
  • Soak all these in water and grind them to make a smooth paste

For the dry masala :-

  • Panch phoron - 1 1/2 tsp
  • Dry roast the panch phoron until brown and grind them in to powder.



Method :-

  • Cut all the vegetables equally lengthwise as equal pieces help in even cooking.
  • Marinate the bitter gourd pieces with salt and turmeric powder and keep aside for 10 min.
  • Heat the oil and fry sun dried lentil dumplings/badi until light brown and take out in a bowl to keep aside.
  • In the remaining oil fry the bitter gourd pieces until light brown and take out in a bowl to keep aside.
  • Add some more oil to the pan and add dry red chilli, panch phoron and bay leaf.
  • When seeds start to splutter, add all the vegetables except fried bitter gourd.
  • Stir fry for 3-4 min with salt and turmeric powder then add ginger paste and fry again for another 2-3 min.
  • Add 1 cup of water and cook until all vegetables are half done.
  • Then add the fried bitter gourd and fried badi to the vegetables. 
  • Cover and cook again for another 3-4 min. After this time you'll see almost all the water is absorbed and vegetables are almost cooked.
  • Now add and mix the wet masala paste prepared earlier with the milk.
  • Then add ghee, sugar and dry masala and stir it for another 4-5 min or till the gravy is almost thick.
  • Switch off the flame and garnish with coriander leaves.
  • Serve hot with plain rice or with roti or paratha, but i like it best with plain rice and dal....enjoy..:-)

*Note :-

  • Badi should be evenly fried by turning them light brown in colour. To fry them you must use enough oil as they soak a lot of oil.
  • If you want the gravy to be thin then u can add more water while adding the milk.
  • If you want then you can skip adding the turmeric powder like some people who love the plain colour of shukto.

Sending this unique recipe to Kolkata Food Blogger's Page where they are celebrating online event ''Poila Boishakh with veg Bengali dishes'' and also sending it to Spotlight - Indian Spice Tray - Fennel/Panch Phoron .
Thanks For Making This Possible! Kindly Bookmark and Share it.

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3 comments:

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  2. I love Kolkata foods. Be it a street food or in a reputed restaurants. I just love all the flavors of Kolkata food.

    ReplyDelete

Will be happy to hear from U..:-)

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