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Shukto

The bittersweet mixed-vegetable stew in mustard, ginger and milk that begins a traditional Bengali meal — no onion, no garlic, no turmeric.

Ingredients

• 1 small bitter gourd (korola), thinly sliced
• 1 raw banana, cut in batons
• 1 sweet potato, cut in batons
• 1 small brinjal, cut in batons
• 2 drumsticks, cut in 3-inch pieces
• 6 flat beans (sheem)
• 10 bori (sun-dried lentil dumplings), optional
• 1 tsp radhuni or panch phoron
• 1 tbsp ginger paste
• 1 tbsp mustard paste
• ½ cup milk
• 1 tsp sugar
• 1 tsp ghee
• 3 tbsp mustard oil
• salt to taste

Method

1. Fry the bori in mustard oil till golden. Keep aside. Fry the bitter gourd slices till lightly browned. Keep aside.
2. Crackle radhuni (or panch phoron) in the same oil.
3. Add the remaining vegetables and salt. Stir 5 minutes on medium.
4. Add ginger paste and mustard paste mixed with ¼ cup water. Stir 2 minutes.
5. Pour in 1 cup water, cover and cook 12–15 minutes till the vegetables are tender.
6. Add the fried bitter gourd, bori, milk and sugar. Simmer 5 minutes.
7. Finish with ghee. Serve as the first course with rice.

Tip: Shukto has no turmeric on purpose — the gravy should stay pale cream.