Daily Recco, April 16: Treat yourself to Shukto for a veggies-heavy meal
With elections in Bengal occupying social media timelines, you may have already picked up a lot of Bengali words. It’s time to pick up a Bengali recipe now a day ahead of the fifth phase of polling. There is no reason to cook and eat a Bengali dish just because it is election time in Bengal. When has food needed a reason anyway?
We want to introduce you to the Shukto today, which is traditionally had during lunch and with rice.
What you need? (Lots of veggies)
Four bitter gourd
One eggplant
One raw cooking banana
Two potatoes
Two sweet potatoes
Two drumsticks
One white radish
Five hyacinth beans
Poppy seeds
Mustard seeds
Ginger paste
Panchphoran
Turmeric powder
Sugar
Salt
Water
Milk
Mustard oil
Ghee
How to make
Chop all veggies (of course, wash them)
Soak mustard seeds and poppy seeds in water for 10 minutes
Put them in a mixer grinder and turn them into a paste
Heat the mustard oil in a wok
Put the chopped eggplants into it
Sprinkle salt and turmeric powder
Fry the rest of the veggies one by one
Keep the fried veggies to a side
Add some more oil to the wok
Add panchphoran
Add the veggies again
Add the ginger paste and cook for two-three minutes
Also, add the paste made out of poppy seeds and mustard seeds
Cook for two-three minutes
Add salt, sugar and turmeric
Add water and milk
Bring it to boil
Add ghee
Your Shukto is ready
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