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    Bengali cuisine
    mixed vegetable curry
    mustard seeds
    Intermediate
    For 4-5 people

    Bengali Shukto Recipe: Hearty Mixed Vegetable Stew with Mustard and Poppy Seeds

     

    Shukto is a mildly spiced medley of vegetables like bitter gourd, papaya, carrots, brinjal and drumsticks, with a hint of ground mustard and poppy seeds. The bitterness of karela is balanced by milk and a pinch of sugar. Fried lentil dumplings called dal badi add a lovely chewiness. This nourishing Bengali dish is best relished with steamed rice. Prep and fry the veggies separately beforehand for the best texture and flavour.

    Ingredients

    • Carrot (cut into long strips)

      1 medium

    • Onion (cut into long strips)

      1 small

    • Raw papaya (cut into long strips or cubes)

      1 small (200 g)

    • Bitter gourd/karela (cut into long strips)

      1 medium (100 g)

    • Brinjal/eggplant (cut into long strips)

      1 medium (150 g)

    • Moringa/drumsticks (cut lengthwise into 5-6 cm pieces)

      2

    • Mustard oil (for frying vegetables and dal badi)

      150 mL

    • Dal badi/sun-dried lentil dumplings

      10-12

    • Mustard oil (for the pan)

      30 mL

    • Ghee/clarified butter

      15 mL

    • Bay leaves

      2

    • Sunrise Panch Phoron/Bengali 5-spice mix

      1 tsp

    • Sunrise Shorshe-Posto Powder/mustard-poppy seed powder

      2 tbsp

    • Lukewarm water (for soaking Shorshe-Posto powder)

      50 mL

    • Ginger paste

      1 tbsp

    • Milk

      100 mL

    • Sugar

      1 tsp

    • Salt

      to taste

    • Sunrise Shukto Masala

      1 tsp

    • Water

      200 mL (or as needed)

    Sunrise tip: If your bitter gourd tastes very bitter, rub it with salt after cutting. Set aside for 10 minutes, then squeeze out the bitter liquid before frying. This reduces the bitterness.

     

    Steps

    Step 1: Prep the vegetables

    Time: 15 minutes

    Wash and cut all the vegetables as specified - carrots, raw papaya, and onions into long strips, karela into circles and then halved, brinjal into cubes, and moringa lengthwise into 5-6 cm pieces.

     

    Step 2: Fry the vegetables and dal badi

    Time: 10 minutes

    Heat mustard oil in a kadai or frying pan. Fry each vegetable (carrots, onions, raw papaya, karela, brinjal) separately with a pinch of salt, until lightly browned and cooked halfway through. Remove and set aside. In the same oil, fry the dal badi until golden brown and fragrant. Remove and set aside.

     

    Step 3: Prepare the mustard-poppy seed paste

    Time: 2 minutes

    In a small bowl, soak the Sunrise Shorshe-Posto powder in 50 mL of lukewarm water for a few minutes until it forms a smooth paste. Keep aside.

     

    Step 4: Temper the oil and begin cooking

    Time: 5 minutes

    Heat 2 tbsp mustard oil in a large pan until it smokes lightly. Reduce the heat and add 1 tbsp ghee. When hot, add the bay leaves and Sunrise Panch Phoron. Let the spices splutter for a few seconds until fragrant.

     

    Step 5: Add vegetables and spices

    Time: 8 minutes

    To the tempered oil, add the fried carrots, moringa, raw papaya and onions. Stir fry for 1-2 minutes. Splash in a little water to prevent sticking. Mix in the ginger paste, followed by the prepared mustard-poppy seed paste, salt and sugar. Stir well to combine.

     

    Step 6: Add milk and remaining ingredients

    Time: 10 minutes

    Pour in the milk and 1 cup water. Mix well. When the stew comes to a gentle boil, add the fried brinjal, karela and dal badi. Stir gently. Sprinkle the Sunrise Shukto Masala on top. Mix again, cover and simmer on low heat for 8-10 minutes until the vegetables are tender and the flavours have mingled.

     

    Step 7: Garnish and serve

    Time: 5 minutes

    Open the lid and drizzle 1 tsp ghee over the Shukto. Turn off the heat. Let the dish rest, covered, for 5 minutes for the flavours to settle. Serve hot with steamed rice.

     

    Goes Best With

    • Side Dish: Fried potato wedges

    • Accompaniment: Crispy dal badi or papadums