Lau Shukto
Shukto is a bengali starter that typically contains bitter gourd as the main ingredient. Bitter gourds are well known to improve digestive functions of the intestine, apart from its other nutritional values. An ideal starter to a lunch menu during the hot summer months...
Cooking
Heat oil in kadhai and fry the bori till they are brownish and crunchy. Keep aside and fry the cut karela pieces in the same oil till brownish. Set the fried karela aside.
Leave 1 tbsp oil in kadhai and heat. Add mustard seeds and fry till seeds splutter.
Add lau and cover to cook on medium-low heat
When the water (from the vegetable) dries up and lau is cooked add salt, sugar, and milk. Stir and cook on low heat for further 2 minutes. Remove from heat.
Shukto is not a dry preparation and should contain a little gravy.
Add fried karela, and sprinkle crushed bori (vadis) on the dish before serving.
Serving Suggestions
Shukto is served cold with rice as a
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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