Try this shukto recipe when you are cooking for 1-2 people. Use whatever vegetables you have. This recipe doesn't even use radhuni. This is a quick everyday shukto to use up all the leftover vegetables.
Course Main Course
Cuisine Bengali
Diet Vegan, Vegetarian
Keyword shukto, vegan food, vegetarian food
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 250kcal
Ingredients
1bitter gourdsliced
1sweet potatopeeled and diced
1potatopeeled and diced
1smallegg plantdiced
1cupgreen beanswhole or halved
8-10borisoptional
1/2tsppanch phoron
1/2 inchgingerground or chopped
2tbsppoppy seedsmake into a smooth paste with 1 green chili
1tbspmustard seedsmade into a smooth paste
2cupslow fat milk or coconut milk
salt to taste
1tsp (or more)sugar
1tbspghee
oilfor shallow frying the vegetables
Instructions
Heat oil in a thick bottomed pan. Fry all the vegetables until cooked, one at a time, and set aside on blotting paper. Fry the boris until golden brown and set aside.
To the same oil, add panch phoron and ginger. Let cook for 30 seconds.
Add poppy seed and mustard paste, and let cook for another minute.
Reduce heat and pour in the milk or coconut milk. Add salt and sugar. Once it comes to a boil, add all the fried vegetables and cook for 2-3 minutes.
Add ghee (optional) before turning off the heat. Transfer to a serving bowl and garnish with fried boris. Serve with steamed rice.