Shukto

Name: Shukto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Brinjal (eggplant): 150g, cubed; Bitter gourd: 100g, sliced; Drumstick: 80g, cut into 2-inch pieces; Pointed gourd (potol): 100g, halved lengthwise; Potato: 150g, cubed; Pumpkin: 80g, cubed; Mustard oil: 20ml; Nigella seeds (kalonji): 1 tsp (5g); Turmeric powder: 1 tsp (3g); Green chillies: 2, whole; Salt: to taste; Water: 400ml

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional Recipe 1: Shukto recipe

⏱️20 minPrep

🔥25 minCook

🕒45 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Shukto

Heat mustard oil in a heavy-bottomed pan over medium heat (150°C).
Temper with nigella seeds and green chillies for 30 seconds until fragrant.
Add all vegetables except potol. Stir constantly for 2 minutes.
Add turmeric powder and salt, mixing well.
Add water, bring to boil. Reduce heat to low (80°C) and simmer for 12 minutes until vegetables soften but retain shape.
Add potol pieces, cook for 5 more minutes until all vegetables are tender with slight resistance.
Adjust seasoning. Serve hot with steamed rice.

📖 Cultural notes

Shukto is traditionally the first course of a Bengali lunch, believed to cleanse the palate and aid digestion with its bitter components. ---

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