Shukto is a traditional Bengali dish that is known for its unique blend of bitter and mildly spiced flavors. It’s typically served as the first course in a Bengali meal. Here’s a recipe for preparing Shukto:

Ingredients:

For the Shukto Masala Paste:

• 1 tablespoon mustard seeds
• 1 tablespoon poppy seeds (khus khus)
• 1/2 teaspoon cumin seeds
• 1-2 green chilies (adjust to your spice preference)
• 1/2-inch piece of ginger, chopped
• 1/2 teaspoon turmeric powder
• 1/2 cup water

For the Shukto:

• 2-3 cups of mixed vegetables (common choices include bitter gourd, raw banana, eggplant, drumsticks, potatoes, and radish)
• 1/4 cup thinly sliced ridge gourd (jhinge/Turai)
• 1/4 cup thinly sliced pointed gourd (potol/parwal)
• 1/4 cup thinly sliced green papaya (kacha papita)
• 2 tablespoons mustard oil (or vegetable oil if you prefer)
• 1/2 teaspoon panch phoron (a Bengali spice mix of equal parts of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
• 1 dried red chili
• 1 bay leaf
• 1/2 cup milk
• Salt to taste
• Sugar to taste

Directions:

Step 1

In a blender, combine mustard seeds, poppy seeds, cumin seeds, green chilies, ginger, and turmeric powder. Add 1/2 cup of water and blend until you have a smooth paste. Set it aside.

Step 2

Wash and peel the vegetables as needed. Cut the vegetables into thin strips or bite-sized pieces. You can use a combination of any of the mentioned vegetables, but make sure to include bitter gourd for the authentic bitter flavor.

Step 3

Heat mustard oil in a deep pan or kadai until it starts to smoke. Reduce the heat to medium and add panch phoron, dried red chili, and bay leaf. Saute for a few seconds until they release their aroma.

Step 4

Add all the sliced vegetables to the pan. Stir-fry them for about 5-7 minutes until they start to soften.

Step 5

Lower the heat and add the Shukto masala paste to the pan. Cook for another 5 minutes, stirring occasionally.

Step 6

Pour in the milk and continue to cook for another 5 minutes, or until the vegetables are tender and the sauce thickens slightly. Add salt and sugar to taste. Adjust the bitterness with sugar, but don’t make it overly sweet; it should still retain some bitterness.Simmer for a few more minutes, then remove from heat.

Shukto is traditionally served as a side dish with steamed rice. Enjoy your delicious Bengali Shukto!

Note: Remember that the bitterness in Shukto comes from the bitter gourd, which is an essential component of the dish. Adjust the sugar and spices according to your taste preferences.