Bengali cuisine
Vegetarian curry
Amrita Shukto
Intermediate
For 4 people

Amrita Shukto: Bitter Meets Sweet in This Nuanced Bengali Dish


Amrita Shukto is a Bengali vegetarian curry that marries bitter karela (bitter gourd) and nutty masoor dal (red lentils) in a luscious mustard-based gravy. The signature bitterness of karela is balanced by the richness of ghee, the creaminess of milk, and a hint of sweetness. Fragrant bay leaves and methi seeds add an aromatic touch. This recipe elevates humble vegetables into a deeply comforting dish that's perfect with fluffy white rice.

Ingredients

  • For the Karela-Masoor Dal Cutlets:

  • Karela (bitter gourd) (finely chopped)

    200 g
  • Masoor dal (red lentils) (boiled till soft)

    100 g
  • Salt

    1/2 tsp
  • Refined oil (for shallow frying)

    4 tbsp
  • For the Mustard Gravy:

  • Sunrise Mustard powder

    2 heaped tbsp
  • Water

    1/4 cup
  • Salt

    a pinch
  • Refined oil

    2 tbsp
  • Ghee

    2 tbsp
  • Bay leaves

    2
  • Sunrise Methi (fenugreek) seeds

    1/2 tsp
  • Ginger paste

    1 tbsp
  • Salt

    to taste
  • Sugar

    1 tbsp
  • Milk

    3 cups

Sunrise tip: To make the karela less intensely bitter, rub the chopped pieces with a generous amount of salt. Set aside for 15 minutes, then rinse well and squeeze out excess water before cooking. This draws out some of the bitter compounds.

 

Steps

Step 1: Soak and sieve the mustard paste

Time: 15 minutes

Soak the Sunrise Mustard powder, water and a pinch of salt in a bowl. Mix well, cover, and let it sit for 15 minutes. After 15 minutes, pass the mustard paste through a fine sieve to remove any lumps or chunks. Set aside the sieved paste.

 

Step 2: Prepare the karela-masoor dal cutlets

Time: 20 minutes

Boil the masoor dal with enough water till soft. Drain any excess water. In a bowl, mix the boiled dal with the chopped karela and 1/2 tsp salt. Mash everything together into a coarse paste. Shape the mixture into small flat cutlets. Heat the refined oil in a shallow pan. Gently slide in the cutlets and fry on medium heat till golden brown on both sides. Drain on a plate lined with paper towels.

 

Step 3: Prepare the mustard gravy base

Time: 15 minutes

In the same pan used for frying the cutlets, heat 1 tbsp ghee. Add the bay leaves, Sunrise Methi seeds and ginger paste. Sauté for 2-3 minutes on low heat till the raw smell disappears. Pour in the sieved Sunrise Mustard Powder paste and mix well. Season with salt and sugar. Stir in 1 tbsp ghee.

 

Step 4: Simmer the gravy

Time: 20 minutes

Pour in the milk and stir well to combine with the mustard base. Bring the gravy to a gentle boil. Slide in the fried karela-masoor dal cutlets. Reduce heat to low, cover the pan, and let the shukto simmer for 12-15 minutes. This allows the flavours to meld and the gravy to thicken slightly.

 

Step 5: Finishing touches

Time: 5 minutes

Do a final taste test and adjust the salt and sugar if needed. If the gravy seems too thick, add a splash of hot water to loosen it. Drizzle the remaining 1 tbsp ghee over the shukto. Turn off the heat. Let the shukto rest, covered, for 5 minutes before serving.

 

Goes Best With

  • Side Dish: Steamed white rice