Bengali bitter-sweet vegetable medley
A mellow, creamy first course with bitter gourd and gentle spice.
- Region:
- Bengal
- Prep:
- 25 min
- Cook:
- 35 min
- Difficulty:
- Medium
Method
- 1
Soak poppy seeds in warm water for 15 minutes, then grind to a smooth paste.
- 2
Rub bitter gourd with a little salt; heat mustard oil and fry it until lightly golden. Remove.
- 3
In the same oil fry potato, banana and drumstick briefly; remove and set aside.
- 4
Add bay leaves and radhuni; let them sizzle, then return the vegetables except bitter gourd.
- 5
Add poppy paste, milk, sugar, salt and 250 ml water; cover and simmer until vegetables are tender.
- 6
Fold in fried bitter gourd and ghee; simmer 3 minutes and serve warm, not piping hot.
The story behind the dish
Shukto is a classic Bengali meal opener, appreciated for its gentle bitterness before richer dishes. Many family versions balance bitter gourd with milk, poppy paste and a touch of sweetness.
