2 karela (Bittergourd) – diced small
    2 Medium Size aloo (Potatoes) – diced small
    1 Medium baingan(Eggplant) - cut in small cubes
    1kela(Plantain) - cut in small cubes
    1 tori - cut in small cubes
    1gajar(Carrot)–boiled, cut in small cubes
    1 tamatar(Tomato) - chopped
    1/2 cupmatar(Peas) - boiled
    2 tbspoonkhuskhus (poppy seeds)
    1tspoonrai(Mustard seeds)
    1tsp adrak(Ginger)- chopped
    2 green Chillis - chopped
    3 tbspoon Milk
    1/4 tspoon Turmeric
    1/4 tspoon Sugar
    Salt to taste

preparation method

Saute the bitter gourd, eggplant and potatoes separately.

Soak the posto and 1/2 tspoon mustard in warm water for an hour. After draining it, make a paste of khuskhus, green chilli, mustard and ginger.

Heat oil in a pan, temper it with mustard seeds and green chillis.

Add in the vegetables one by one. Mix it all together, close the lid and let it steam.

After about 10 minutes, add half of the paste, turmeric and salt. Add 1/4 cup water if it is too dry.

Cook on medium low flame for another 10-15 minutes.

Add the rest of the paste, sugar and milk and let it cook for 5 minutes.

Serving Suggestions

    serve hot
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2 Comments on "Shukto"

  1. Sri February 15, 2014 at 4:19 pm -

    Darun.. Thanks for sharing the recipe Chef! 🙂

  2. Sri February 15, 2014 at 4:21 pm -

    Darun.. Thanks for the recipe chef!


Show: Budget Kitchen

Prep:15 mins Cook: 30 to 45 minutes

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