Name: Shukto recipe by Amrita Roy at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Brinjal - 100 gm; Bitter Gourd - 100 gm; Potato - 100 gm; Green Plantain - 100 gm; Drumstick - 2; Green Chilli - 2 to 3, slit; Bori/Urad Dal Dumplings dried under sunlight - 7 to 8 nos; Ginger paste - 1 teaspoon; Mustard Paste - 11/2 teaspoon; Cumin powder - 2 teaspoon; Radhuni - 1 teaspoon; Green Chili - 2 to 3; Milk – ½ cup; Mustard oil - 2 to 3 tablespoon; Ghee - 1 teaspoon; Panch Phoron (contains fennel seeds, fenugreek, cumin, nigella seeds, radhuni) Coarse Powder - 1 teaspoon; Dry Red Chilli - 1 or 2

Ingredients Serving: 4

Brinjal - 100 gm
Bitter Gourd - 100 gm
Potato - 100 gm
Green Plantain - 100 gm
Drumstick - 2
Green Chilli - 2 to 3, slit
Bori/Urad Dal Dumplings dried under sunlight - 7 to 8 nos
Ginger paste - 1 teaspoon
Mustard Paste - 11/2 teaspoon
Cumin powder - 2 teaspoon
Radhuni - 1 teaspoon
Green Chili - 2 to 3
Milk – ½ cup
Mustard oil - 2 to 3 tablespoon
Ghee - 1 teaspoon
Panch Phoron (contains fennel seeds, fenugreek, cumin, nigella seeds, radhuni) Coarse Powder - 1 teaspoon
Dry Red Chilli - 1 or 2

Instructions

Cut all the vegetables in elongated manner and make pieces of drumsticks.
We use “Bori” in sukto. Bori is nothing but dumplings made of urad dal paste which is sun dried and used in curry after frying.
Now heat oil in a pan and fry each vegetable separately with salt. After that, put all the fried vegetables together and add ginger paste, cumin powder, sugar and green chilli. Stir well, then add water and put it in pressure cooker for 1 whistle.
Once the pressure is released, take oil in a pan and season with radhuni seeds or panch phoron & dry red chilli. Add mustard paste and sauté it. Now pour the boiled vegetable soup & fried dumplings into it and let it boil for 2 minutes.
Then add milk and slower the flame, add fried bori. Switch off the gas and add ghee & panch phoron powder. Serve this curry with plain rice.

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