Authentic Bengali Shukto with Warm Gobindobhog Rice
A classic, mildly bitter yet sweet traditional Bengali mixed vegetable stew featuring drumsticks, bitter gourd, and raw bananas simmered in milk and poppy seed paste. Served alongside aromatic Gobindobhog rice, it is the quintessential comforting beginning to a traditional Bengali feast.
60min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Lightly fry the bitter gourd slices in a tablespoon of ghee until golden brown, then set aside.
2
In the remaining ghee, temper the radhuni seeds and add the ginger paste, sautéing for a minute.
3
Add the raw banana, sweet potato, pumpkin, drumstick, and beans. Sauté the vegetables for 5 minutes.
4
Pour in 2 cups of water, cover, and simmer until the vegetables are tender.
5
Stir in the poppy seed paste, mustard paste, and milk, bringing the mixture to a gentle simmer.
6
Add the fried bitter gourd, sugar, and salt to taste, letting the curry thicken slightly.
7
Drizzle with the remaining ghee, turn off the heat, and serve hot with warm Gobindobhog rice.
Ingredients
1 medium bitter gourd (korola), sliced into rings with seeds removed
1 raw banana, peeled and cut into thick batons
1 drumstick, cut into 3-inch pieces
1 sweet potato, peeled and cubed
1 cup sweet pumpkin, cubed
1 cup broad beans or flat beans
2 tablespoons radhuni (wild celery seeds) or mustard seeds
2 tablespoons poppy seed paste
1 tablespoon mustard paste
1 cup milk
2 tablespoons ghee
1 tablespoon ginger paste
1 teaspoon sugar
Salt to taste
1 cup warm Gobindobhog rice for serving
*This AI-generated recipe may contain inaccuracies.