Monday, October 13, 2014

Chal-kumror Shukto

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":

  1. Ash gourd/ Chal kumro  1 cup ( 1 very small and tender ash gourd..peeled and cut into little thick 2 inch pieces)
  2. Bitter gourd/ karola 1 large (cut into 2 inch pieces)
  3. Drumsticks 2 (peeled and cut into 2 inch pieces)
  4. Eggplant 1 medium (cut into thick 2 inch pieces )
  5. Radish /mulo 1 (cut into 2 inch pieces)
  6. Potato 1 medium (cut into thick wedges)
  7. Bori /lentil nuggets 8-10
  8. Turmeric powder few pinches (optional)
  9. Ginger-chili paste 1 tea spoon (heaped)
  10. Mustard paste 1 and half table spoon
  11. Fennel seed paste 1 tea spoon 
  12. Panchforon 2 pinches 
  13. Bay leaf 2
  14. Dry red chili 1
  15. Milk 1/2 cup
  16. Mustard oil as required 
  17. Ghee 1 tea spoon 
  18. Salt and sugar according to your taste
  19. 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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1 comment:

  1. so this happens to be a traditional bengali delicacy looks yummy but I am always sceptical to trying new meals not unless I get a reccomendation from a friend I hope this blog post achieves that for sharing this recipe tanushri

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