RCI-VG.004.1226.001
Shukto
Shukto from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- kaachkola (plantain )1 unit
- mulo (radish/daikon)1 cup
- aloo (potato)1 medium
- begun (eggplant)1 medium
- (slice thinly) uchche (bittergourd)1 unit
- shorshe (mustard seeds)1½ tbsp
- methi (fenugreek seeds)½ tsp
- posto (poppy seeds)2 tbsp
- salt1 tbspor to taste
Method
1
Grind the poppy seeds with 4-5 tablespoons of water into a smooth paste using a mortar and pestle or spice grinder, then set aside.
2
Peel the plantain and potato, then cut both into thin matchstick pieces about 2 inches long. Peel and slice the daikon radish into thin, short batons of similar size.
3
Cut the eggplant lengthwise into quarters, then slice each quarter into thin, bite-sized pieces. Slice the bittergourd thinly, removing excess seeds if desired, and salt lightly to reduce bitterness.
4
Heat 3-4 tablespoons of oil in a large pan or wok over medium-high heat. Add the mustard seeds and fenugreek seeds, letting them crackle and release their aroma for about 30 seconds.
1 minutes
5
Add the plantain and potato batons to the pan, stirring constantly to coat with the oil and spiced seeds. Cook for 3-4 minutes, then add the daikon radish pieces.
4 minutes
6
Add the eggplant and bittergourd slices to the pan, stirring gently to mix all vegetables evenly. Cook uncovered for 5-6 minutes, stirring occasionally.
6 minutes
7
Pour in the poppy seed paste and add salt to taste, stirring well to coat all vegetables evenly with the creamy paste.
8
Continue cooking for 8-10 minutes over medium heat, stirring occasionally, until all vegetables are tender and the dish has a glossy, creamy appearance. The vegetables should be soft but still hold their shape.
9 minutes
9
Taste and adjust salt as needed. Serve hot as a side dish with rice and curry, or as part of a meal with other preparations.