SHUKTO

Shukto, is a bitter and pungent stew of vegetables. A Bengali delicacy which has its origins in Portuguese cuisine. Many say that during the Portuguese rule in India, they had a preparation of bitter gourd (which itself is of Indian origin) which was used as a mouth freshener. The Bengalis fell in love with the dish and adapted it to their taste through addition of multiple vegetables, milk, mustard seeds and Boris to give rise to Shukto. However, food researchers doubt the possibility of the Portuguese connection in the emergence of this dish because the custom of eating bitter dates back to the ancient Ayurvedic dietary practices. The Portuguese arrived in Bengal in the 16th century and the medicinal value of eating bitters at the start of a meal was laid down from ancient times by the great sages and physicians of Ayurveda. This dish is cooling in hot humid climates. It shakes up the digestive juices, exciting them before a meal as a prerequisite to the actual meal.

There are different varieties of shukto in each and every household of Bengal (some addition/deletion of the spices and vegetables). I find my mother in law’s Shukto to be one of easiest recipes and one of the tastiest of the lot. Do try it. I am sure you'll like it.

Preparation:

STEP 1- In a frying pan, pour 2 TBSP of refined oil. After 40 secs, throw in the bitter gourd/karela. Fry it for a min on medium high flame. Once it turns lightly brown take them out.

STEP 2- Fry the dry lentils dumplings/bori in the same oil for about 30 secs. Once it turns lightly brown take them out.

STEP 3- In a kadhai, pour 3 TBSP of refined oil. After 40 secs, throw in the potatoes and sweet potatoes. Fry them for a min and take them out.

STEP 4- Add 1 and ½ TSP of mustard seeds and Bay Leaf. After 10 secs, throw in the remaining vegetables. Don’t put the bitter gourd/uchche at this point of time.

STEP 5- Add 1 TBSP of salt, the fried potatoes and the sweet potatoes. Cover it with a lid. Let it cook for another 5 mins.

STEP 6- Meanwhile, in a mixer grinder, throw in 1 TBSP of mustard seeds, 1 TBSP of celery seeds/radhuni, 1TBSP of poppy seeds, 1 and ½ inch ginger and 2 TBSP of water to make a smooth paste. Keep it aside.

STEP 7- After 5 mins, pour 200 ML of water into the mixed vegetables and again cover it with the lid.

STEP 8- After 3 mins, add the bitter gourd/uchche, sugar, the dry lentil dumplings/bori and pour the milk. Cover it with the lid.

STEP 9- After a min, add the Shukto Paste and let it cook for 2 mins.

STEP 10- After 2 mins, add the ghee and cover it with the lid. Let it cook for another min before turning off the lid.

STEP 11- Your Shukto is ready to be served with a plate of steamed rice.