Shukto

Ingredients:

1 large Potato
2 Bitter gourds
4 medium plantains
2 Round shaped Eggplants
12 Long Beans
2 Long Drumsticks
8 small round Radishes
2 Bay leaves
1&1/2 tsp Panch Phoron
(if you don't have, mix mustard seeds, cumin seeds, fennel seeds, fenugreek seeds & nigella seeds equally)
1&1/2 tsp Ginger paste
1 tbsp Coriander powder
1 tbsp Sugar (it is for flavour of this dish)
1 cup Milk
1/2 cup Warm water
1&1/2 tsp Clarified Butter (Ghee)
4 tsp Oil
Salt to taste

Methods:

·        Wash and cut bitter gourd in 1&1/2" thin slices. Marinate with little salt and leave aside.

·        Peel potato, radish, plantain and drumsticks. Cut potato, eggplants, plantains, radishes, drumsticks and long beans in 2" long pieces.

·        Now wash all the vegetables nicely.

·        Dry roast panch phoron for 3 minutes. Remove it from heat and pound coarsely. Keep aside

·        Heat 2 tsp oil in wok. Add bitter gourd slices in it. Fry nicely till bitter gourd turns into light brown. Remove from oil with a slotted spoon, set aside.

·        Add remaining oil in wok. Add bay leaves. Saute for few seconds. Now add all vegetables in it. Fold well and cover with lid. Keep stirring occasionally.

·        After 5 minutes, add ginger paste in it. Again fry for another 2-3 minutes uncovered, and then add coriander powder, salt and sugar in it. Mix well. Keep stirring for another 2 minutes. Now add milk and warm water together in it. Fold well and when it starts boiling, cook covered for another 5 minutes in low heat.

·        Add coarsely pounded panch phoron and clarified butter in it. Remove from heat and fold well. Keep the wok covered for another 5 minutes.

·        Now serve hot with steamed rice.