Shukto

Ingredients:

• 100g bitter gourd (cut into thin slices)
• 1 plantain / green banana (cut into medium pieces)
• 1/2 medium eggplant (cut into small pieces)
• 150g sweet potatoes (cut into small pieces)
• 1 medium potato (cut into medium pieces)
• 1/4 medium size green papaya (cut into medium thin pieces)
• 2-3 drumstick (cut into 2" pieces)
• 10-12 sun dried lentil dumplings (bori)
• 1/4 tsp. panch phoran
• 1 tsp. ginger paste
• 1 tsp. poppy seeds
• 1/2 tsp.black mustard seeds
• 1/2 tsp. fennel seeds
• 2 tbsp. sugar (or adjust to taste)
• 50 ml milk
• Salt
• 4 tbsp. mustard oil
• 3 cups of water
• 1 tbsp. gawa ghee

For dry roast:

• 1/2 tsp. black mustard seeds
• 1/2 tsp. panch phoran

Making Procedure:

Make a fine paste of fennel seeds, black mustard seeds, poppy seeds. Dry roast black mustard seeds and panch phoran; then grind it.

Heat oil in a kadai and fry bori till brown. Remove from oil and set aside. Then add the bitter gourd into the same oil and fry till light brown. After that remove from oil and keep aside.

Add panch phoran into the same oil. When the seeds splutter; add plantain, potatoes, sweet potatoes, green papaya, eggplant and fry on medium heat till they turn light brown.

Now add water and drumstick; season with salt and sugar. Stir well and bring it to boil. When it starts boiling, cook it covered on medium heat until the veggies are completely done.

Then add fried bitter gourd, milk, ginger and spice paste. Stir well and add the fried bori. Cook it for 2-3 minutes on low heat or till the gravy reaches to your desired consistency.

Finally, heat ghee in a small pan and temper with ground spices. After that spread it over shukto. Serve with plain rice.