Friday, March 11, 2011

Shukto

Bitter gourd - 1 sliced in circles
All other vegetable need to be cut lengthwise-
Potato, Brinjal, carrots, ridge gourd, pumpkin, bottle gourd, carrots, Potol (parwal), raw banana, raw papaya, pumpkin, drumsticks....any of these vegetables in combination may be used. Badi (small lentil dumplings)
 Rice (Gobindobhog chaal) - about 30 gm soaked in water and made into a smooth paste.
Mustard paste - about 2 tbsp. (the rice paste & mustard paste should be in equal measure)
 Bay leaf /tej patta- 1
 Paach phoron
 Ginger paste - 1 tsp
 Coriander powder/Dhone/dhaniya-1 tsp
Sugar to taste
Salt to taste
 Ghee - 1 tbsp
 Ghee/White Oil for cooking

Steps:

1. Take oil in a wok or karai and heat it and fry the sliced bitter gourd and keep aside

2. Take some more oil. Add the bay leaf and add paach phoron.

3. Add the fried vegetables

4. Toss them around. Add sugar, salt, Dhone/Dhaniya powder and ginger paste. Stir lightly to mix well.

5. Add 2-3 cups of water, lower the flame, cover with a lid and let the veggies cook.

6. Once the veggies are almost done, mix the rice paste+mustard paste with some more water and add to the simmering almost done vegetable. Mix well.

7. Check the taste. It should be bitter with a sweetish touch. Add sugar accordingly.

8. Crumble the boris and add them now.

9.The gravy should not be runny. Should be thick and moist.

10. Finish off with a dash of ghee.

11. Serve with plain white rice.