Shukto

Prep Time: 20 minutes

Cooking Time: 30 minutes

Serves: Six

• 100 g medium sized potatoes
• 100 g sweet potatoes
• 100 g white radish
• 100 g drumsticks
• 100 g plantains
• 100 g broad beans
• 100 g small bitter guard
• 100 g brinjal, unpeeled
• 2 tbsp mustard oil
• 12 small matar dal bori(nuggets)
• 2 tbsp ginger paste
• 1 tbsp black mustard paste
• ½ tbsp
• Carom seed paste
• 2 ½ c water
• Salt to taste
• 2 bay leaves
• ½ tbsp ghee (optional)
• 2 tbsp milk
• Roasted panch phoro
• (Fenugreek, kalonji, cumin seeds, celery seeds and fennel seeds in equal parts)

 Method

Peel and cut lengthwise into 1 ½ inch pieces the potatoes, sweet potatoes, white radish, drumsticks, plantains, broad beans, small bitter gourd and brinjal. Heat the mustard oil to smoke in wok. Reduce heat and fry the bori. Remove from pan and keep aside. Sauté  the two kinds of potatoes, the drumsticks and bitter gourd in the same oil for three minutes over medium heat. Add the rest of the vegetables and pour over them the ginger paste, black mustard paste and carom seed paste mixed in water and strained through a fine muslin strainer.

Add salt to taste, cover and cook until the vegetables are done. Add the boris, bay leaves and the ghee, cook for another 2 minutes. Add the milk, cover and remove from heat. Serve at room temperature, after sprinkling roasted panch phoron powder on it.