Authentic Bengali Shukto with Warm Steamed Gobindobhog Rice
A traditional, slightly bitter yet deeply comforting mixed vegetable curry that begins every grand Bengali meal. Simmered in a delicate ginger-milk broth with a hint of mustard and finished with ghee, it is a masterclass in balancing subtle flavors.
60min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Fry the bori in a little oil until golden brown and set aside.
2
Lightly fry the bitter melon slices with a pinch of salt until tender, then remove.
3
In a pan, heat mustard oil and temper with radhuni, panch phoron, and a bay leaf.
4
Add the harder vegetables like raw banana and sweet potato, sautéing for a few minutes.
5
Add ginger paste, salt, and a splash of water, cooking until the vegetables are half done.
6
Pour in the milk and bring to a gentle simmer, adding the remaining soft vegetables and drumsticks.
7
Stir in the fried bitter melon, sugar, and fried bori, letting everything meld together.
8
Drizzle with ghee just before taking it off the heat and serve hot with steamed Gobindobhog rice.
Ingredients
1 cup bitter melon (korola), sliced into rings
1 cup raw banana, peeled and cubed
1 cup sweet potato, cubed
1 cup drumstick pieces
1 cup broad beans
1 cup brinjals, cubed
1 tbsp radhuni (wild celery seeds)
1 tbsp ginger paste
1 cup milk
2 tbsp mustard oil
1 tbsp ghee
1/2 tsp panch phoron
1 bay leaf
Salt to taste
1/2 tsp sugar
1 tbsp bori (sun-dried lentil dumplings)
*This AI-generated recipe may contain inaccuracies.