📝 About This Recipe
Shukto is the sophisticated crown jewel of a traditional Bengali meal, served as the first course to cleanse the palate and stimulate the appetite. This elegant stew features a complex harmony of bitter melon, creamy sweet potatoes, and crunchy 'bori' (lentil dumplings) simmered in a milky, ginger-mustard broth. It is a masterclass in balance, where the bitterness is mellowed by the sweetness of the vegetables and the pungent warmth of Radhuni spice.
🥗 Ingredients
The Vegetables (Cut into 2-inch batons)
- 2 medium Bitter Gourd (Karela) (seeds removed and sliced into long strips)
- 1 medium Eggplant (Brinjal) (cut into long wedges)
- 1 large Green Plantain (Kanchkola) (peeled and sliced into batons)
- 1 medium Sweet Potato (peeled and sliced into batons)
- 1 medium Potato (peeled and sliced into batons)
- 2 pieces Drumsticks (Sajne Danta) (peeled and cut into 3-inch lengths)
- 1/2 cup Raw Papaya (sliced into thin batons)
The Aromatics and Base
- 10-12 pieces Bori (Sun-dried lentil dumplings) (preferably Biulir Dal bori)
- 4 tablespoons Mustard Oil (authentic flavor base)
- 1.5 tablespoons Ginger Paste (freshly ground)
- 1 tablespoon Yellow Mustard Seeds (ground into a smooth paste with a pinch of salt)
- 1 teaspoon Radhuni (Wild Celery Seeds) (ground into a paste or used in tempering)
- 1/2 cup Whole Milk (at room temperature)
- 1 tablespoon Ghee (for the final flourish)
Tempering (Panch Phoron / Whole Spices)
- 2 pieces Bay Leaves
- 2 pieces Dry Red Chilies
- 1 teaspoon Panch Phoron (Bengali Five Spice) (or specifically Radhuni seeds if available)
- 1 teaspoon Sugar (to balance the bitterness)
- to taste Salt
👨🍳 Instructions
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1
Begin by prepping all vegetables into uniform 2-inch long batons to ensure even cooking. Keep the plantains and potatoes in water to prevent browning.
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2
Heat 1 tablespoon of mustard oil in a heavy-bottomed wok (kadai). Fry the lentil dumplings (bori) on medium heat until they turn golden brown. Remove and set aside.
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3
In the same oil, fry the bitter gourd slices with a pinch of salt until they are slightly crisp and browned. This reduces excessive bitterness. Remove and set aside.
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4
Add 2 more tablespoons of oil. Lightly fry the eggplant wedges until soft, then remove. Follow this by lightly sautéing the rest of the vegetables (potatoes, sweet potatoes, papaya, plantain, and drumsticks) for 3-4 minutes. Remove and set aside.
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5
Add the remaining tablespoon of oil to the wok. Temper with bay leaves, dry red chilies, and the panch phoron (or radhuni seeds). Wait for them to crackle and release their aroma.
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6
Add the ginger paste and sauté for a minute. Add the mustard paste and a splash of water to prevent burning. Cook for 2 minutes on low heat.
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7
Return all the sautéed vegetables (except the eggplant and fried bori) to the wok. Toss gently to coat them with the spice paste.
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8
Add 2 cups of warm water and salt. Cover and simmer on medium heat for 10-12 minutes until the vegetables are 80% cooked.
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9
Gently stir in the fried eggplant, the fried bori, and the sugar. The sugar is crucial for the signature 'bitter-sweet' profile.
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10
Pour in the milk slowly while stirring gently. This gives the Shukto its characteristic creamy, pale appearance. Simmer for another 3-5 minutes without a lid.
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11
If using Radhuni paste, mix it with a little water and add it now for an authentic pungent aroma.
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12
Finish by drizzling a tablespoon of ghee over the top. Turn off the heat and let the dish rest, covered, for 5 minutes before serving.
💡 Chef's Tips
Always fry the bitter gourd separately; if boiled directly, the entire dish will become unpleasantly bitter. Radhuni is the 'secret' ingredient—if you can't find it, use celery seeds as a close substitute. Uniform cutting of vegetables is not just for aesthetics; it ensures the potatoes and softer veggies cook at the same rate. Do not over-fry the bori; they should be golden, not dark brown, or they won't absorb the juices. Use mustard oil for that authentic, pungent Bengali soul that vegetable oils cannot replicate.
🍽️ Serving Suggestions
Serve hot as the very first course of a multi-course Bengali lunch. Always pair with steaming hot, long-grain Basmati or Gobindobhog rice. A wedge of Gondhoraj lime on the side can add a refreshing citrus note to the meal. Follow this dish with a light dal (like Bhaja Muger Dal) to continue the traditional flavor progression.