Shukto- The Bengali starter

A traditional Bengali meal usually consists of five to six courses, starting off with something bitter and ending with a sweet dessert. Dal–bhaja, a vegetable, fish and chutney find their way in between and are served as well as eaten in that order. I think the six courses were to give importance to the six basic tastes or rasas. The first course which is bitter can be a dry preparation of Uchche (bitter gourd), fried neem leaves, neem-begun or the culinary epitome of bangla cuisine the Shukto. With the summer on, shukto is a must at every bengali home.

4 Servings

Active time: 40 mins

Total time: 40 mins

INGREDIENTS

• Uchche or Bitter Gourd – 1 chopped
• Jhinge or Ridge Gourd – 1 chopped
• Begun or Brinjal – 1 chopped
• KanchaKola or Raw Cooking Banana – 1 chopped
• Sojne data or Drumsticks – 10 chopped
• Potato – 1 chopped
• Vadi (nuggets made of ground lentil and later dried )~ 10/15 small ones (Optional)
• For Phoron or Tempering
• Methi or Fenugreek seeds – 1 tsp
• Tejpata or Bay Leaves -- 4
• Hing or Asafoetida Powder – a pinch
• Milk – 1/3 cup
• Salt
• Ghee

For Paste

• Mustard seeds ~ 2tbsp soaked in water.
• Poppy Seeds ~ 1 tbsp soaked in water
• Ginger Paste ~ fresh grated ginger about 1 tbsp

PREPARATION

• Chop the vegetables as shown in the picture. Try to cut them in the shape as in the pic.
• Wet grind the mustard seeds and poppy seeds to a fine paste. While grinding put a little salt. If you are using a dry grinder make a paste of the dry ground mustard powder in a little vinegar and salt, this is because dry grinding sometimes makes the mustard taste bitter.
• Saute the vegetables, bitter gourd being the last, lightly and keep aside
• Fry the vadi till they are brown and crispy
• Heat 2 tbsp of ghee in a Kadai/Frying Pan
• Add the methi (fenugreek) seed, tejpata (bay leaves) and the hing (asafoetida powder)
• When they start sputtering and you get the smell of hing rising add the veggies.
• Add about 1 1/2 to 2 tbsp of the mustard & poppy seeds paste.
• Add the Ginger paste
• Mix well, add salt add water and 1/3 cup of milk. Enough water to cook the vegetables, this dish is not gravy based so don't add too much water.
• Cover and cook till the veggies are cooked and there is very little water.
• Once the vegetables are almost done add a little suagr.
• Add the fried vadis at the end.