Shukto
Classic Bengali mixed vegetable dish featuring bitter gourd - a traditional breakfast preparation known for its digestive properties.
Cooking
Heat oil in pan and fry the bori till they are 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 all vegetables and salt. Cover and cook on medium low heat.
The vegetables will be cooked in the water that is derived from the vegetables.
When the water dries up add ginger paste, sugar and 1/4th cup water or as much as is desired to cook the vegetables and also that leaves some gravy.
Shukto is not a dry preparation.
Cover the kadhai and simmer till vegetables are cooked.
Add fried karela, and mustard + poppy seed paste. Stir and cook for a minute. Remove from heat.
Crush and sprinkle the bori (vadis) on the
Serving Suggestions
This curry may be served hot 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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