A unique Bengali dish featuring a mix of bitter and other vegetables in a milk-based gravy with panch phoron (five-spice blend). Traditionally served as the first course of a Bengali meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Cut all vegetables into uniform pieces. Lightly fry bitter gourd separately.
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2
Heat ghee, add panch phoron (fenugreek, nigella, cumin, mustard, fennel seeds).
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3
Add vegetables and turmeric, sauté briefly. Add water and cook until tender.
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4
Add mustard paste, ginger paste, and milk. Simmer for 5 minutes.
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5
Add a pinch of sugar to balance bitterness. Serve as the first course with rice.
Did You Know?
In Ayurvedic tradition, shukto is served first in a Bengali meal because bitter foods are believed to stimulate digestion and appetite.
Chef's Notes
Equipment Tips
- pan
The Story Behind Shukto
Shukto is an essential part of the traditional Bengali meal sequence. Its inclusion of bitter elements reflects the Ayurvedic influence on Bengali cuisine.
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