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Shukto

Shukto is a traditional Bangladeshi recipe for a classic vegetarian stew of plantain, mooli, potato, aubergine (eggplant) and bittergourd cooked in a lightly-curried sauce. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Shukto.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesSpice RecipesVegetable RecipesBangladesh Recipes



Ingredients:

1 plantain cut into 5cm long strips
150g mooli (daikon) cut into 5cm long strips
1 medium potato cut into 5cm long strips
1 aubergine (eggplant) cut into 5cm long strips
1 bittergourd sliced thinly
60ml oil, for frying
1 1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
2 tbsp poppy seeds
3cm length of ginger root, peeled and chopped
1 tbsp salt, or to taste
1 tbsp ghee

Method:

Soak 1 tbsp mustard seeds and poppy seeds in a little warm water. In the meantime, peel and prepare your vegetables.

Heat 60ml oil in a wok and use to fry the aubergine slices until golden brown. Remove with a slotted spoon and set aside. Add the bittergourd slices to the wok and fry until golden then remove with a slotted spoon and set these aside as well. Add 1/2 tsp fenugreek seeds and mustard seeds to the remaining oil and when the mustard seeds begin to 'pop' add the mooli and potato and stir-fry over medium heat until browned.

As you cook the potato and mooli drain the soaked mustard and poppy seeds and add to a blender along with the ginger. Add a little of the soaking water and blend to a smooth paste. After the vegetables have been cooking for about 6 minutes add the ginger mixture and stir-fry for 2 minutes more. Season with salt then add the fried aubergine and bittergourd slices.

At this point add about 250ml hot water. Bring to a boil, reduce to a simmer then cover the wok and cook for about 5 minutes, stirring occasionally. As soon as the vegetables are all tender, transfer the stew to a serving dish and pour the ghee over the top. Serve with rice.