Lunches
Shukto
Ingredients
- - 1 medium bitter gourd, sliced thin
- - 1 medium potato, cut into batons
- - 1 medium eggplant, cubed
- - 1 raw green banana, peeled and cubed
- - 100 g pumpkin, cubed
- - 2 tbsp mustard oil
- - 1 tsp panch phoron (five-spice blend)
- - 2 dried red chillies
- - 1 tbsp ginger paste
- - 1 tsp mustard paste
- - 250 ml (1 cup) whole milk
- - 1 tsp ghee
- - Salt, to taste
Method
- Rub the bitter gourd slices with a little salt and let sit for 10 minutes, then rinse and pat dry.
- Heat the mustard oil in a wide pan and fry the bitter gourd until lightly browned; remove and set aside.
- In the same oil, temper the panch phoron and dried red chillies until fragrant.
- Add the potato, eggplant, green banana and pumpkin, stirring to coat in the tempered oil.
- Stir in the ginger paste and mustard paste, then add enough water to just cover the vegetables.
- Cover and simmer for 15 minutes until the vegetables are just tender.
- Return the fried bitter gourd to the pan, pour in the milk, and simmer uncovered for 5 more minutes until slightly thickened.
- Season with salt, finish with ghee, and serve warm as a starter to the meal.
Introduction: Shukto is a lightly bitter mixed-vegetable stew traditionally served as the first course of a Bengali-influenced Bangladeshi lunch, believed to cleanse the palate and aid digestion before richer dishes follow.
Cultural Background: Shukto is a lightly bitter mixed-vegetable stew traditionally served as the first course of a Bengali-influenced Bangladeshi lunch, believed to cleanse the palate and aid digestion before richer dishes follow. Bitter gourd is the defining ingredient, balanced by milk and a gentle five-spice tempering called panch phoron.
Tips: Salting the bitter gourd first tames its bitterness without removing its characteristic flavour entirely.
Variations: Some households add a few boiled lentil dumplings (bori) for texture.
Vegetarian/Vegan: Vegetarian as written; substitute milk with coconut milk and omit ghee for a vegan version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently to prevent the milk from splitting.
Nutrition: Per serving (approx.): 150 kcal, 4 g protein, 7 g fat, 18 g carbohydrates, 4 g fibre
FAQs:
Q: – Is shukto meant to be bitter?
A: Yes, a mild bitterness is intentional and considered digestive.
Q: – Can I skip the milk?
A: Yes, though the dish will be thinner and less traditional.