Bengali RecipesLunchVegetarian

Shukto Recipe - Bengali Mixed Vegetable in Mustard and Poppy Seed Gravy

Name: Shukto Recipe - Bengali Mixed Vegetable in Mustard and Poppy Seed Gravy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bengali Recipes
Ingredients: 1 karela (bitter gourd/ pavakkai) - small diced; 1 raw banana - peeled and diced; 1 carrot (gajjar) - peeled and diced; 1 potato (aloo) - peeled and diced; 1 ridge gourd (turai/ peerkangai) - peeled and diced; 1 pieces drumstick - cut into 2 inch; 1 teaspoon panch phoran masala; 1 teaspoon mustard seeds; 2 teaspoons poppy seeds; 1/2 cup milk; 1 teaspoon sugar; salt - to taste; 2 teaspoons mustard oil; 1/4 teaspoon turmeric powder (haldi); 1 bay leaf (tej patta); 1 inch ginger - grated; 2 green chillies - slit; 2 dry red chillies - broken

A vegetarian Bengali Recipes recipe with karela (bitter gourd/ pavakkai) - small diced, raw banana - peeled and diced, carrot (gajjar) - peeled and diced. Ready in 40 min, serves 4.

Curated byAnanya Chatterjee🇮🇳

Calories

830kcal

Estimated Cost

₹450-600

Carbs106g

Protein46g

Fats25g

Servings Scaler

Instructions

12 steps

1
To begin making the Shukto Recipe, first prepare all the vegetables and the ingredients and keep aside
2
Place all the vegetables including karela, raw banana, carrot, potato, ridge gourd, drumstick in the pressure cooker, sprinkle a little salt, 1/4 cup of water and cook for 3 to 4 whitles
karela (bitter gourd/ pavakkai) - small diced(1)raw banana - peeled and diced(1)carrot (gajjar) - peeled and diced(1)potato (aloo) - peeled and diced(1)ridge gourd (turai/ peerkangai) - peeled and diced(1)drumstick - cut into 2 inch(1 pieces)salt - to taste
3
After 3 to 4 whistles, turn off the heat and let the pressure release immediatlely by placing the cooker under running cold water
4
Open the lid and keep aside
5
Make a paste of 1 teaspoon of mustard seeds and 2 teaspoon of poppy seeds along with 1 ot 2 tablespoons of water
mustard seeds(1 teaspoon)teaspoons poppy seeds(2)teaspoons mustard oil(2)
6
Heat mustard oil in a pan, add the ginger, bay leaf, green chillies, red chillies and stir fry for a few seconds
mustard seeds(1 teaspoon)teaspoons mustard oil(2)bay leaf (tej patta)(1)inch ginger - grated(1)green chillies - slit(2)dry red chillies - broken(2)
7
Next, add the turmeric powder, the poppy seed and mustard seed paste, the cooked vegetables, milk, salt and sugar
mustard seeds(1 teaspoon)teaspoons poppy seeds(2)milk(1/2 cup)sugar(1 teaspoon)salt - to tasteteaspoons mustard oil(2)turmeric powder (haldi)(1/4 teaspoon)
8
Stir well, add 1/4 cup of water and give the Shukto mixture a brisk boil
9
The Shukto will thicken as it is boiling and you can adjust the consistency by adding water or milk
milk(1/2 cup)
10
Check the taste and adjust the salt accordingly
salt - to taste
11
Once done, turn off the heat and serve immediately
12
Serve the Shukto along with Puri, Cholar Dal and Begun Bhaja for a delightful meal

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Recipe Source: archanaskitchen.com

Bengali RecipesLunchVegetarian

Shukto Recipe - Bengali Mixed Vegetable in Mustard and Poppy Seed Gravy

A vegetarian Bengali Recipes recipe with karela (bitter gourd/ pavakkai) - small diced, raw banana - peeled and diced, carrot (gajjar) - peeled and diced. Ready in 40 min, serves 4.

Curated byAnanya Chatterjee🇮🇳

Cook Time40 min

Calories

830kcal

Est. Cost₹450-₹600

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

106g(51%)

Protein

46g(22%)

Fats

25g(27%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

12 steps

1
To begin making the Shukto Recipe, first prepare all the vegetables and the ingredients and keep aside
2
Place all the vegetables including karela, raw banana, carrot, potato, ridge gourd, drumstick in the pressure cooker, sprinkle a little salt, 1/4 cup of water and cook for 3 to 4 whitles
karela (bitter gourd/ pavakkai) - small diced(1)raw banana - peeled and diced(1)carrot (gajjar) - peeled and diced(1)potato (aloo) - peeled and diced(1)ridge gourd (turai/ peerkangai) - peeled and diced(1)drumstick - cut into 2 inch(1 pieces)salt - to taste
3
After 3 to 4 whistles, turn off the heat and let the pressure release immediatlely by placing the cooker under running cold water
4
Open the lid and keep aside
5
Make a paste of 1 teaspoon of mustard seeds and 2 teaspoon of poppy seeds along with 1 ot 2 tablespoons of water
mustard seeds(1 teaspoon)teaspoons poppy seeds(2)teaspoons mustard oil(2)
6
Heat mustard oil in a pan, add the ginger, bay leaf, green chillies, red chillies and stir fry for a few seconds
mustard seeds(1 teaspoon)teaspoons mustard oil(2)bay leaf (tej patta)(1)inch ginger - grated(1)green chillies - slit(2)dry red chillies - broken(2)
7
Next, add the turmeric powder, the poppy seed and mustard seed paste, the cooked vegetables, milk, salt and sugar
mustard seeds(1 teaspoon)teaspoons poppy seeds(2)milk(1/2 cup)sugar(1 teaspoon)salt - to tasteteaspoons mustard oil(2)turmeric powder (haldi)(1/4 teaspoon)
8
Stir well, add 1/4 cup of water and give the Shukto mixture a brisk boil
9
The Shukto will thicken as it is boiling and you can adjust the consistency by adding water or milk
milk(1/2 cup)
10
Check the taste and adjust the salt accordingly
salt - to taste
11
Once done, turn off the heat and serve immediately
12
Serve the Shukto along with Puri, Cholar Dal and Begun Bhaja for a delightful meal