Friday, 16 May 2014


If the oppressive summer and India's political scenario have left you high and dry, here's a perfect dish to  cool down your system..... SHUKTO. This is also a traditional Bengali delicacy a regular in my kitchen in the summers, acts as a safeguard against the excruciating heat. Generally the dish needs raw plantain and drumsticks, but I chose to make it this time with bottle gourd (lau). It's such a comfort dish and extremely delish too...Try out this recipe and you will surely love it...





  • 250 gms bitter gourd (karela) chopped
  • 300 gms bottle gourd (lau/lauki/ghiya) cut in cubes
  • 2 potatoes sliced
  • 1 brinjal cut in cubes
  • 12-13 baris (cone shaped dried lentil dumplings)
  • 1 inch ginger paste
  • 1 tsp panch phoron
  • 1 tsp black mustard seeds
  • 2 tblspns mustard paste
  • 2 bay leaves/tej patta
  • 2 whole red chillies
  • Salt n sugar to taste
  • Mustard oil as per requirement
  • 1 tblspn ghee/ clarified butter 



Soak 2 tblspns black mustard seeds and 2 tblspns yellow mustard seeds in water with 2 green chillies and salt for 1 hour and make a smooth paste. Heat oil in a karahi, fry the baris and take out, add panch phoron, mustard seeds. tej patta and red chillies in the same oil. Wait for the splutter and add chopped karela, fry and then add potatoes, continue frying until the potatoes become light golden. Now add the ginger paste, bottle gourd and brinjal cubes, fry for some time. Add seasoning, mustard paste and water, bring to a boil and let the whole thing get cooked covered on medium heat. Now add the fried baris and let it simmer for sometime more. Turn off the heat, sprinkle ghee on top and serve with steamed rice.

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