SHUKTO (BENGALI STEWED VEGETABLES)
Jump to Recipe ⬇
Shukto or Shuktoni is a rustic Bengali recipe of vegetables stewed in a uniquely flavored milky gravy.
If you are a fan of Bengali cuisine but have not tried Shukto yet, then I am sorry to say, friend, you are doing it all wrong! A traditional Bengali banquet is incomplete without Shukto. Referred to as Shuktoni in Bangladesh and several parts of Bengal, Shukto is a signature Bengali vegetarian dish. It is a one-of-a-kind bitter-sweet vegetable stew, in my opinion, found in no other cuisine around the world. Avial or vegetables simmered in coconut milk, made in southern India, is slightly similar.
WHAT IS SPECIAL ABOUT SHUKTO?
Shukto is a jewel in the crown of Bengali cuisine, it is one of those recipes that has no replacement. Ask a Bengali, and they are most likely to say that Shukto is special. Making and eating it is indeed an experience, it is not your run-of-the-mill vegetable curry.
Remember, once I mentioned the five-course Bengali meal? Well, the first course is usually a Shaak bhaja (greens) or something bitter mostly bitter gourd fry or fried neem leaves. The idea behind beginning the meal with something bitter is to cleanse your palate and let the digestive juices flow for better assimilation of nutrients. Shukto is the ultimate bitter-course, way above the mediocrity of bitter gourd or neem.
While bitter gourd is an irreplaceable part of Shukto, there is more to this culinary gem. It is hard to describe what it tastes like, I think bitter-sweet is an okayish description. You have to try it to experience it.
No festivity is complete without Shukto. You will find it in every traditional buffet be it an Annoprasan (first rice-eating ceremony for babies), Upanayana (holy threading ceremony), or Shaadh (baby shower). It is considered auspicious and an unmissable part of religious events ushering positivity.
ORIGIN OF SHUKTO
The culinary community is divided in their opinion about the origin of Shukto. While a section believes that Shukto has its origins in Portuguese cuisine, food historian Pritha Sen claims that starting one's meal with bitter is mentioned in ancient Ayurveda. The Portuguese arrived much later in the 16th century. By that time, the mild bittersweet Shukto was quite popular. It served as a cooling agent during the hot and humid summers in the regions of Kalinga, Anga, and Banga (undivided Bengal). Shukto is not a dish in particular, but a style of cooking that involves simmering in milk. Now, it is up to the readers to decide which school of thought is correct. But, Portugal or not, Shukto is worth a try.
ABOUT THE RECIPE
Shukto is a mild, comforting stew prepared with a plethora of vegetables, the most important ones being bitter gourd, plantains, potatoes, sweet potatoes, raw papaya, eggplant, drumsticks, and flat beans. The vegetables are fried and then simmered in a milky gravy flavored with characteristic Bengali spices like Panch Phoron (Bengali five spice), Radhuni, Posto (poppy seeds), Shorshe (mustard seeds), Methi (fenugreek seeds), Bay leaf, and ginger. The best part of the Shukto is the Bori (fried lentil dumpling) that is added to give the dish a toothsome crunch. The final touch to the recipe is a generous helping of ghee.
The most interesting part is that there is no element of heat in this recipe. Hence, there is no chili or pepper in it.
INGREDIENTS
Vegetables - Bitter gourd, plantains, potatoes, sweet potatoes, raw papaya, eggplant, radish, and string beans, all cut lengthwise. Traditionally vegetables like flat beans and drumsticks are also used. Ginger is also required.
Spices and condiments - Panch Phoron (Bengali five spice), Radhuni, Poppy seeds, Mustard seeds, Fennel seeds, Bay leaf, salt, and sugar.
Bori or Lentil dumplings are an essential component of Shukto. Oil and ghee are required for cooking.
HOW TO MAKE IT?
The best Shukto is one that retains the vegetables instead of mashing them up, creamy in consistency, and mildly flavored. Here is how to make it:
Chop all the vegetables - All the vegetables should preferably cut lengthwise for uniform cooking.
Make the paste - Make a fine paste of Radhuni (celery seeds), Posto (poppy seeds), Shorshe (mustard seeds), Fennel seeds, Bay leaf, and ginger.
Saute the vegetables - Heat oil in a dutch oven. Saute the vegetables in batches, bitter gourd being the last, lightly. Remove and keep aside.
Fry the Boris - Fry the lentil dumplings and keep aside.
Make the gravy - To the existing oil, add some ghee. Temper with Panch Phoron. Add the paste that you prepared earlier and cook on low-medium heat.
Simmer - Add the sauteed veggies and mix well. Cook for a few minutes.
Add a cup of water and salt to taste. Bring it to a simmer. Cover and cook till veggies are cooked well. Add half a cup of milk and continue to simmer at low heat. Once the vegetables are almost done add sugar. Add the fried lentil dumplings at the end. Simmer for a few more minutes and drizzle some ghee.
Enjoy with steaming hot rice.
FREQUENTLY ASKED QUESTIONS
Why is milk used in this recipe?
When milk is added to an otherwise bitter dish, the dominance of bitter taste is alleviated to some extent making it more palatable.
What can I use instead of Radhuni?
You can use the celery seeds instead of Radhuni for a similar taste. Although they are not really the same, they taste quite similar.
What is panch phoron? How is it made?
Panch Phoron is a typical 5-spice blend used in Bengali Cuisine for tempering daal, vegetables, chutneys, and pickles.
You can make panch phoron by combining equal amounts of fennel seeds, fenugreek seeds, nigella seeds, cumin seeds, and mustard seeds.
Can I make this Shukto without panch phoron?
While panch phoron is responsible for the characteristic flavor and aroma of this dish, you can surely make this Shukto without it. You may use either just Radhuni or mustard seeds as a replacement.
What should I do if my Shukto ends up being too watery?
If your Shukto is too watery, make a paste of 1 tablespoon flour with 2 tablespoons of water and add it to the Shukto just before switching off the gas. This will help thicken the gravy.
What is the best time of the day to have Shukto?
Due to some unknown reason, Shukto can only be served for lunch. It is generally recommended not to eat Shukto for dinner.
SERVING SUGGESTIONS
Shukto is always served with steaming hot rice. I have not tried it any other way. If you have any ideas, do let me know.
STORING SUGGESTIONS
Shukto should ideally not be stored for more than a day. The complex mixture of spices leads to a unique aroma that is lost due to refrigeration. Having said that, if you do have leftovers, put them in an airtight container and put it in the fridge for about 2-3 days. Heat and drizzle with a little ghee before serving.
SHUKTO (BENGALI STEWED VEGETABLES)
Ingredients
- 1 Potato
- 1 Sweet Potato
- 2 Bitter Gourds
- 2 Plantains
- 1 small eggplant
- 1/2 raw papaya
- 10 Green beans
- 8-10 Boris (Lentil dumplings)
- inch Ginger root
- 1 tsp panch phoron
- 1 tsp Radhuni or celery seeds
- 2 tsp Poppy seeds
- 1 tsp yellow mustard seeds
- 1 tsp fennel seeds
- 1 Bay Leaf
- 1/2 cup Milk
- 2 tsp ghee
- 3 tbsp Oil
- 2 tsp sugar
- salt to taste
Instructions
- Chop all the vegetables, preferably cut them lengthwise for uniform cooking.
- Make a fine paste of Radhuni (celery seeds), Posto (poppy seeds), Shorshe (mustard seeds), Fennel seeds, Bay leaf, and ginger.
- Heat oil in a dutch oven. Saute the vegetables lightly in batches, bitter gourd being the last. Remove and keep aside.
- Fry the lentil dumplings and keep aside.
- To the existing oil, add some ghee. Temper with Panch Phoron. Add the paste that you prepared earlier and cook on low-medium heat.
- Add the sauteed vegetables and mix well. Cook for a few minutes.
- Add a cup of water and salt to taste. Bring it to a simmer. Cover and cook till veggies are cooked well.
- Add half a cup of milk and continue to simmer at low heat. Once the vegetables are almost done add sugar. Add the fried lentil dumplings at the end. Simmer for a few more minutes and drizzle some ghee.
- Enjoy with steaming hot rice.
Notes:
- Traditional recipe does not use any turmeric or chilies but if you prefer, you can add them.
- You may use just celery seeds or just mustard seeds instead of Panch phoron.
Comments
Post a Comment