West Bengal
Shukto
The only dish that opens a Bengali lunch by being a little bitter about it.
45 minTime
5 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original265kcalsame
5 gproteinsame
7 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Fry the bitter gourd rounds in 1 tbsp mustard oil until crisp at the edges. Lift out and keep aside.
- 2Add the rest of the oil and fry the other vegetables in batches, just to colour the edges.
- 3Warm 1 tsp ghee in the same pan. Add panch phoron and bay leaves, then the ginger paste.
- 4Return the vegetables except the bitter gourd. Add the mustard paste whisked into the water, salt and sugar. Cover and simmer.
- 5Stir in the milk and the fried bitter gourd. Simmer uncovered for a few minutes.
- 6Finish with the remaining ghee, rest 5 minutes and serve with plain rice as the first course.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.