Name: Shukto recipe by Mitali Banerjee at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 5
Ingredients: Bitter gourd 1 big sized; Ridge gourd 1 big sized; Brinjal 1; Raw banana 1; Potato 1 big sized; Sweet potatoes 2; Drumsticks 3; Radish 1; Hyacinth beans 5; Vadis 10 pieces; Bay leaves 2; Dry red chillies 2; Poppy seeds 2 teaspoon; Black mustard seeds 1 teaspoon; Fennel seed 1 teaspoon; Ginger 1"; Radhuni 1 and 1/2 teaspoon; Panch phoran 1 and 1/2 teaspoon; Sugar 2 teaspoon; Salt as per taste; Mustard oil 1 cup; Ghee 1 tablespoon; Milk 1 cup

Ingredients Serving: 5

Bitter gourd 1 big sized
Ridge gourd 1 big sized
Brinjal 1
Raw banana 1
Potato 1 big sized
Sweet potatoes 2
Drumsticks 3
Radish 1
Hyacinth beans 5
Vadis 10 pieces
Bay leaves 2
Dry red chillies 2
Poppy seeds 2 teaspoon
Black mustard seeds 1 teaspoon
Fennel seed 1 teaspoon
Ginger 1"
Radhuni 1 and 1/2 teaspoon
Panch phoran 1 and 1/2 teaspoon
Sugar 2 teaspoon
Salt as per taste
Mustard oil 1 cup
Ghee 1 tablespoon
Milk 1 cup

Instructions

Cut the vegetables into medium lengthwise.
To make the vadi, soak the urad dal for 4 hours and make a fine paste. Then add the salt. Take a muslin cloth, put a teaspoon of the paste over it in a distance. Let this dry in the sun until its crisp.
Dry roast the panch phoran 1 tsp and radhuni 1 tsp. Grind it well.
Make a smooth paste of the poppy seed, mustard seed, fennel seed and ginger.
Heat oil in a kadai. One by one fry the vadis, bringal and bitter gourd. Keep aside.
In the same oil, add 1/2 teaspoon panch phoran, radhuni 1/2 teaspoon, bay leaves and dry red chilli. Let it splutter. Then add all the cut vegetables and fry in a low flame. Add the salt and sugar, cover it with a lid.
Remove the lid. Add water to the smooth paste to make a gravy and mix it in the veggies.
Next, add the fried vadis, brinjal and bitter gourd. Stir and fry till the veggies are well cooked.
Now pour in the milk and ghee. Mix it gently. Once it starts boiling, turn off the gas.
Sprinkle the dry grounded masala over the shukto and cover it.
Serve hot with steamed rice.

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