Updated : 11th Sept, 09

I am back !!!! Its been long since I posted any recipe in my blog. It was a very busy and important week for us. Now, I will post all the recipes one by one that I prepared recently. But before I post any new recipe, let me complete this post first !! :)

Shukto is an authentic bengali dish ( vegetarian) which is bitter in taste, a very healthy dish as prepared with veggies and minimum spices and served in the beginning of a traditional bengali lunch. There are many variations , but I am giving the recipe which I have learnt from my Mother.

Ingredients :

Potato - 1, cut into cubes
Eggplant - 1 small, cut into cubes
Bitter Gourd - 4-5, cut into cubes, i used cut frozen pieces
Drum Sticks - cut into small pieces

Other veggies that can be added - green banana, papaya, beans, sweet potato, pumpkin, gourd (lauki) etc.

Can add vadi too.
Ginger paste- 1tsp
Salt & Sugar to taste
Mustard paste/ Posto paste (optional) - 1 tbsp
Milk (optional)- 2-4 tbsp

For tempering :

Panchphoron - 1tsp
Whole red chilli - 1

Method :

Nowadays, I soak mustard seeds overnight and then grind in my magic bullet, earlier it used to become bitter, but soaking the seeds overnight makes them soft, so the paste turns out great !! I do the same with Poppy (posto) seeds, but these doesn't need to be soaked overnight. Then grind them along with little salt.

Vadis must be fried first and then kept aside.
Then saute the eggplants and other veggies, bitter gourd being last. ( This step can be skipped and the veggies, except eggplant, can be added for steaming directly, ).
Keep aside the sautéed veggies.
Add panchphoron to the oil. Let it splutter. Add the Red chilli.
Add all the veggies with some salt. ( At this stage, very little turmeric powder can be added, I didnt use).
After mixing them properly, add little water so that the veggies can be cooked. Cover and cook for about 10 mins.
Then add little sugar , ginger paste, mustard/poppy paste and add the milk. Let it cook for some time. This dish has little gravy, so dont add too much water. After the veggies are almost done, add the vadis.
Remove from the heat when the veggies are completely done. Ghee can be added before taking off the heat, which will give a nice aroma to this dish.

Serve with white plain rice in the beginning of lunch.

[Original post : Hmm...this is actually a draft post, publishing it coz I need the URL :P
I came to know from Shanthi of shanthi krishnakumar's cookbook that she is hosting state special event and when I checked, I saw today is the last date !! The event is so interesting that I would really like to participate. But no time to cook today :P So I searched through my pictures and found one snap of 'Shukto' that I had prepared few months back. This is a traditional bengali dish that is served in all occasions.

I am sending this recipe for her State Specials Event .
I will be really busy for next few days, will be back with the recipe very soon. :) ]

Updates : I am very happy that I could participate in her event, and it is very sweet of her to give all the participants this "Participation award".

Thank You Shanthi. :) Hope to participate in your events again !!