Hi friends! It feels so good to be back after a long time!
Before I come to the recipe and other things...let me wish you all "Shubho Bijoya"! Hope you all are doing fine and enjoyed Durga Puja and Navratri!
Today I am sharing a "Shukto" recipe. Shukto is an authentic Bengali dish which is an inseparable part of a complete Bengali set-meal. It must have a dash of bitterness (I mean bitter tasted vegetables like bitter gourd or any other). This dish has many variations, and I have already shared two of them in my blog earlier. Here is another version. This is "Chal-kumror Shukto". I got the recipe from my MIL just few days ago. She got it from a tv show..and then modified it.It's a great recipe and simple one.
Recipe source: My mother-in-law
Yield: 5-6 servings
Ingredients for "Chal-kumror Shukto":
- Ash gourd/ Chal kumro 1 cup ( 1 very small and tender ash gourd..peeled and cut into little thick 2 inch pieces)
- Bitter gourd/ karola 1 large (cut into 2 inch pieces)
- Drumsticks 2 (peeled and cut into 2 inch pieces)
- Eggplant 1 medium (cut into thick 2 inch pieces )
- Radish /mulo 1 (cut into 2 inch pieces)
- Potato 1 medium (cut into thick wedges)
- Bori /lentil nuggets 8-10
- Turmeric powder few pinches (optional)
- Ginger-chili paste 1 tea spoon (heaped)
- Mustard paste 1 and half table spoon
- Fennel seed paste 1 tea spoon
- Panchforon 2 pinches
- Bay leaf 2
- Dry red chili 1
- Milk 1/2 cup
- Mustard oil as required
- Ghee 1 tea spoon
- Salt and sugar according to your taste
- Dry roasted Panchforon powder 1 teaspoon
How to prepare "Chal-kumror Shukto":
- Fry bori, eggplant and bitter gourd separately with little salt. Keep aside.
- Pressure cook drumsticks, potato, ash gourd and radish with little salt till 1 whistle. Make the steam out. As we don't want over boiled vegetables.
- Heat up a wok with 2 tablespoons mustard oil. Add panchforon, bay leaves and dry red chili. Give it quick stirs. Add in ginger-chili paste and give few more stirs...keep the flame high.
- Stir in boiled vegetables ( don't add the water). Mix well. Keep the heat low.
- Mix mustard paste, fennel paste with the water from boiled vegetables (about 1 cup). Strain it using a strainer. Add this to the vegetables. Bring it to boil and cook for about 5 minutes over medium heat. Add turmeric powder at this point (if using).
- Now bring the heat to low and add milk. Mix it.
- Add fried vegetables and cook over medium heat for another 3-4 minutes. Add required salt and sugar and check seasoning in between. Turn off the heat and mix with ghee.
- Lastly sprinkle panchforon powder and it's ready to serve.
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