Shukto is a culinary dish from Bengal, which has some peculiar flavour due to the involvement of sharply bitter and mildly spiced vegetables. This is a medley of vegetables cooked in a light gravy, with bitter gourd as a key ingredient that adds to its distinct taste. Shukto recipe forms an integral component of Bengali cuisine, often offered at the beginning of a traditional meal. People love it due to its healthful vegetables and delicate spices. To make the recipe of shukto, first cut the vegetables, bitter gourd, raw banana, potato, drumsticks, and eggplant into medium pieces. In a pan add mustard oil, and fry bitter gourd pieces until they turn golden brown. Keep those pieces separate. In the same oil, add panch phoron or Bengali five-spice mix and bay leaves. After the spices emit their aroma, add the remaining vegetables and saut them for a few minutes. A ginger paste and milk mixture is added to make a light gravy for the final step. The vegetables cook till tender. Finally, this dish is enhanced with a pinch of sugar, salt to taste, and a little ghee for flavour. Traditionally, Shukto is finished off by simply adding a sprinkle of radhuni (wild celery seeds) or merely a smear of mustard paste to add an authentic whiff. This Bengali food shukto recipe combines bitter with sweet, creating a balancing taste of this nutritious dish, which is also very tasty. Serve it hot with steamed rice for a complete Bengali meal.

• 160 gms drumsticks
• 120 gms potato
• 100 gms flat beans
• 100 gms brinjal
• 100 gms sweet potato
• 150 gms unripe bananas
• 150 gms unripe papaya
• 60 gms vegetable oil
• 4 bay leaves
• 35 gms ginger paste
• 25 gms mustard paste
• 15 gms coconut
• 100 gms milk
• 1/4 tsp maida
• 20 gms salt
• 22 gms sugar
• 1/2 tsp radhuni
• 10 gms ghee
• Bitter gourd

• Shukto is one of the Bengali dishes that has become a craze among people for its unique flavour taste along with the nutritional benefits.
• It is usually prepared with a mix of various vegetables that form a pleasant bitterness, sweetness, and warmth.
• This is a recipe for making a bright-coloured dish offering a variety of ingredients to celebrate Bengali cuisine at its best.
• Start with the core vegetables of Shukto.
• You will need 160 gms of shojne data (drumsticks), 120 gms of mishti alu (sweet potato), 100 gms of sheem (flat beans), 100 gms of brinjal, 50 gms of korola (bitter gourd), 100 gms of potato, 150 gms of kachkola (unripe bananas), and 150 gms of kacha pepe (unripe papaya).
• These vegetables enrich the colour and texture of the dish and bring a symphony of flavours - from the sweetness of sweet potatoes to the bitterness of korola.
• Start by preparing the vegetables.
• Peel and chop the sweet potato, potato, and unripe bananas into bite-sized pieces.
• Trim the sheem, cut the brinjal into cubes, and slice the korola thinly.
• Cut the shojne data into manageable lengths. For kacha pepe, peel and dice it.
• Each of the vegetables releases its flavour profile, yet in harmony, they build beauty in this dish.
• In a large pan, on medium heat, warm 60 gms of vegetable oil.
• When it is hot, toss in four pieces of bay leaves and 1/2 teaspoon of panch phoron, a Bengali five-spice mix.
• Let the spices sizzle and let out that wonderful aroma, which forms the flavourful base of your Shukto.
• Follow this up with 35 gms of ginger paste; saut until golden and fragrant.
• Once the ginger is softened, add the prepared vegetables to the pan, beginning with the firmer varieties, like potatoes and kachkola.
• Cook a few minutes till they are well coated with the oil and spices. Then add 600 gms of water and make sure that all vegetables are covered.
• Now bring to a simmer.
• As the vegetables begin to soften, add ten pieces of dal'er bori, sundried lentil dumplings, to the pot.
• Dumplings add protein and a very nice textural element to the dish.
• Add salt and sugar together to balance the bitterness of the korola and the earthiness of the other vegetables. Add 20 gms of salt and 22 gms of sugar.
• While the shukto is simmering, prepare the mustard and coconut mixture.
• Combine 25 gms of fresh ground mustard paste with 15 gms of grated coconut. This blend contributes a characteristic tangy richness to the dish.
• After 15-20 minutes of simmering, when the vegetables are well cooked but not mushy, stir in the mustard and coconut mixture with 100 gms of milk.
• The milk will introduce an excellent creamy texture and blend up all the flavours very well.
• For the last garnish of the dish, add in the last ¼ teaspoon maida (all-purpose flour) as a thickening agent.
• Mix in 1/2 teaspoon radhuni (finely ground) in the sauce for that extra flavour kick and finally drizzle ten gms of ghee on top for that flavour and aroma.
• Keep it simmered for a few more minutes for the flavours to blend.
• Once prepared, Shukto is served hot, accompanied by steam-cooked rice.
• As the balance of bitter, sweet, and savoury flavours does not even douse the native flavours of Bengali meals, this is one of the most delicious accompaniments to a Bengali feast.
• Here, taste your Shukto as a mark of respect to the rich tapestry of flavours that Bengali cuisine is a treasure trove of!