Name: Neem Shukto ( (Mixed Vegetable Curry with Neem Leaves - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 cups mixed veggies, cut lengthwise (carrot, beans, pointed gourd, raw banana, raw papaya & pumpkin); few neem leaves to cook; few neem leaves to garnish; 2-3 tbsp. mustard oil; 10-12 bori (lentil dumplings / mangodi / vadi ); 1-2 whole dry red chilies; 1-2 bay leaves; 1 tsp. panch phoron (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds; salt to taste; 1-2 green chilies, slit; 1/2 tsp. turmeric powder (opt); 1 tsp. cumin powder; 1 tbsp. mustard seeds; 1 tsp. radhumi (celery Seeds); 1/2 cup milk; 1 tsp. sugar; 1 tsp. ghee

ABOUT Neem Shukto ( (Mixed Vegetable Curry with Neem Leaves - Bengali Style) RECIPE

Shukto is a traditional Bengali cuisine and is considered as a delicacy. This is a mixed vegetable curry which has bitter gourd in it, but you can substitute it with few neem leaves. So this is the latter version. It is cooked in a mustard and milk based gravy. It is mildly spiced and is tempered with Panch Phoron, the popular Bengali five spice. It is served with hot steamed rice at the beginning of a full course meal, as it is believed that the bitterness helps in purifying the blood.

Ingredients Serving: 4

4 cups mixed veggies, cut lengthwise (carrot, beans, pointed gourd, raw banana, raw papaya & pumpkin)
few neem leaves to cook
few neem leaves to garnish
2-3 tbsp. mustard oil
10-12 bori (lentil dumplings / mangodi / vadi )
1-2 whole dry red chilies
1-2 bay leaves
1 tsp. panch phoron (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds
salt to taste
1-2 green chilies, slit
1/2 tsp. turmeric powder (opt)
1 tsp. cumin powder
1 tbsp. mustard seeds
1 tsp. radhumi (celery Seeds)
1/2 cup milk
1 tsp. sugar
1 tsp. ghee

Instructions

Grind the mustard seeds and the radhuni (celery seeds) along with some water into a fine paste. Keep aside.
Heat oil in a pan and fry the bori (till golden brown) and the neem leaves (meant to garnish) separately. Drain and keep aside.
Temper the same oil with the dry red chilies, bay leaves & panch phoron. Allow it to splutter.
Add the chopped veggies, all the dry spices and......
.....neem leaves (meant to cook). Saute on low flame for 4-5 minutes.
Add 1&1/2 cups water and green chilies. Simmer, covered on a low flame till the veggies are cooked.
When done, add the mustard paste, milk, ghee, sugar and.....
.......fried vadi. Simmer for 2-3 minutes and then switch off the flame.
Serve with hot steamed rice at the beginning of a full course meal.

Similar Recipes