Shukto (Bengali Bitter-Sweet Vegetables)

A Bengali meal traditionally starts with something bitter to wake up the palate, and shukto is the most loved of all. Bitter gourd, sweet potato, raw plantain, eggplant and drumsticks are cooked in a little milk with ginger and mustard – the result is mild, creamy and gently bitter-sweet.

Video by Bong Eats on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 25 min
• Cook 30 min
• Vegetarian · gluten-free · Mild
• Famous in West Bengal

Ingredients

• 1 small bitter gourd (karela), thinly sliced
• 1 sweet potato, in sticks
• 1 raw plantain (green cooking banana), in sticks
• 1 small eggplant, in sticks
• 1–2 drumsticks (moringa pods), in 6 cm pieces (optional)
• 100 g green beans, in pieces
• 3 tbsp mustard oil or neutral oil
• 1 tbsp ghee
• 1 tsp panch phoron
• 2 bay leaves
• 1 tbsp ground mustard (or mustard paste)
• 1 tbsp grated ginger
• ½ tsp turmeric
• 150 ml milk
• 1 tsp sugar
• 1 tsp salt

Method

1. Fry the bitter gourd slices in 1 tbsp oil until golden and crisp. Set aside – this tames the bitterness.
2. Heat the rest of the oil, add panch phoron and bay leaves, then all the other vegetables. Fry for 5 minutes, stirring.
3. Mix ground mustard, ginger and turmeric with 4 tbsp water and add it to the pan. Stir for 1 minute.
4. Add 200 ml water and the salt, cover and cook on low heat for 12–15 minutes until the vegetables are soft.
5. Add the fried bitter gourd, the milk and sugar and simmer for 3 minutes. Finish with the ghee and serve with plain rice as the first course.

Tip: If you are new to bitter gourd, salt the slices for 15 minutes and squeeze them out before frying.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.