Shukto is a traditional Bengali dish that features a unique combination of vegetables in a creamy gravy with a hint of bitterness, which is a distinctive characteristic of this dish. It is typically served at the beginning of a meal.
Bengali Shukto Recipe
Bengali Shukto is a distinctive and traditional Bengali dish that is celebrated for its unique combination of flavors and its status as a quintessential part of Bengali cuisine. This dish is a medley of vegetables, predominantly bitter in taste, and it is simmered in a mildly spiced, creamy, and slightly sweet gravy. Shukto is a beloved culinary tradition that showcases the art of balancing contrasting flavors, making it a prominent feature in Bengali festivals and special occasions.
Ingredients
Vegetables:
- 1 Bitter Gourd (Karela) sliced into rounds
- 2 Drumsticks cut into 2-inch pieces
- 1 Raw Banana (Plantain) peeled and sliced
- 1 Brinjal (Eggplant) cut into long pieces
- 1 large Potato cut into long pieces
- 2 Sweet Potatoes cut into long pieces
- 100 g Flat Beans cut into 2-inch pieces
- 100 g Hyacinth Beans (Sheem) cut into 2-inch pieces
For the Gravy:
- 1 tablespoon Mustard Seeds
- 1 tablespoon Poppy Seeds
- 1/2 cup Milk
- 3 tablespoons Mustard Oil
- 1 Bay Leaf
- 1 Whole Dry Red Chili
- 1 teaspoon Ginger Paste
- to taste Salt
- 1 teaspoon Sugar
- 1 tablespoon Ghee
- Bori (Dried Lentil Dumplings) (optional)
Instructions
- Prepare the Vegetables: Wash all the vegetables. Lightly salt the bitter gourd slices and set them aside for a few minutes to reduce bitterness, if desired. Rinse off the salt before cooking.
- Grind the Spices: Make a paste by grinding the mustard seeds and poppy seeds with a little water. Keep the paste aside.
- Fry the Vegetables: In a pan, heat the mustard oil to smoking point, reduce the heat and then fry each type of vegetable separately until they are half-cooked. Start with the bitter gourd as it takes the longest to cook. Set aside the fried vegetables.
- Temper the Oil: In the same pan, add the bay leaf and dry red chili to the remaining oil.
- Make the Gravy: Lower the heat and carefully add the mustard and poppy seed paste to the pan. Add the ginger paste. Sauté for a minute, then add the milk slowly. Stir well.
- Cook the Vegetables: Add all the fried vegetables to the pan. Add water to get the desired consistency of the gravy. Season with salt and sugar. Cover and cook over low heat until the vegetables are tender.
- Finish with Ghee: Once the vegetables are cooked and the gravy has a creamy consistency, add a dollop of ghee. If you're using bori, fry them separately and add them at this stage.
- Serve: Serve the Shukto warm as a first course with steamed rice.
Tips and Information
Conclusion:
Bengali Shukto is a unique and iconic dish that showcases the culinary heritage of Bengal. Its combination of bitter vegetables, creamy gravy, and subtle sweetness is a testament to the art of balancing flavors in Bengali cuisine. Whether enjoyed during festivals or as part of a traditional meal, Shukto continues to be a cherished and flavorful part of Bengali gastronomy, captivating the palates of those who savor its distinctive taste.Tips and Overview
- Bitter Gourd Prep: Bitter gourd adds a distinctive taste to Shukto. If the bitterness is too much, soaking in salt water helps.
- Consistency: Shukto gravy is generally on the thicker side and should coat the vegetables nicely.
- Sequence of Cooking: Fry the vegetables that take longer to cook first, like bitter gourd and potatoes, and those that cook quickly, like eggplant, last.
- Flavor Balance: The balance of bitterness with the mild sweetness and creamy texture is crucial in Shukto.
- Mustard Oil: Using mustard oil is traditional and imparts a unique flavor, but it can be strong for those unaccustomed to it.