SHUKTO - MIXED VEGETABLES - PERFECT FOR SUMMERS - TRADITIONAL BENGALI RECIPE - MASTERCHEF OINDRILA

bitter gourd

🥗Healthier: zucchini

💰Cheaper: cucumber

Zucchini offers a similar texture without the bitterness.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

coconut

🥗Healthier: almond flour

💰Cheaper: shredded unsweetened coconut

Almond flour reduces calories while maintaining flavor.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers add sweetness without heat.

Heat 2 tablespoons of mustard oil in a kadhai.

Add 1/4 cup urad dal and fry for about 2 minutes until it changes color.

Remove the urad dal and add sliced bitter gourd to the same oil.

Sauté the bitter gourd with a little salt for a few minutes to reduce bitterness.

Add another 2 tablespoons of oil to the kadhai.

Add 1 medium potato cut into long thin pieces and 1/2 cup sweet potato cut similarly.

Add a little salt and cover the kadhai, stirring every 2-3 minutes to prevent sticking.

Once the potatoes are nicely colored, add 1 raw banana and 3 small eggplants cut into finger chip style.

Add 3-4 drumsticks and 1/2 cup beans to the kadhai.

Sauté all the vegetables until they are slightly caramelized and soft, about 5 minutes.

Add 3 cups of water and mix well.

Add the previously fried urad dal back into the mixture.

Add 1 teaspoon fennel powder and 1 tablespoon yellow mustard paste, mixing thoroughly.

Add salt and 2 teaspoons of sugar to taste.

Let it boil on medium flame until the vegetables are almost done, about 5-10 minutes.

Add 1/2 cup milk and the previously sautéed bitter gourd back into the mixture.

Add another 1/2 teaspoon of fennel powder and adjust sugar to taste, mixing well.

Cook on low-medium heat for another 5 minutes until everything is well combined and soft.

Cover and let it rest for 15 minutes after turning off the gas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary