Go Back
Shukto Recipe

Shukto Recipe

Shukto is a traditional Bengali mixed vegetable dish with a mildly bitter, creamy curry. This Authentic Shukto Recipe balances bitterness from bitter gourd with sweetness from vegetables, all cooked in a mustard-poppy seed paste. The dish is perfect as a wholesome, nutritious meal served with steamed rice, offering a unique blend of textures and flavors. Shukto is typically enjoyed at the start of a Bengali meal to stimulate the palate, making it a comforting and delightful option for festive occasions or everyday dining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Bengali, Indian
Servings 4
Calories 250 kcal

Equipment

  • Large pot or pan
  • Blender
  • Spatula
  • Knife and cutting board

Ingredients
  

For the Vegetables:

  • 1 small bitter gourd (thinly sliced)
  • 1 medium potato (cut into cubes)
  • 1 medium brinjal (eggplant) (cubed)
  • 1 small sweet potato (cubed)
  • 1 small raw banana (cut into pieces)
  • 8-10 drumstick pieces (optional)
  • 1/2 tsp turmeric powder
  • Salt to taste

For the Paste:

  • 2 tbsp poppy seeds
  • 1 tbsp mustard seeds
  • 1 tbsp grated coconut
  • 2-3 green chilies
  • 1 tbsp ginger paste

For the Curry:

  • 2 tbsp mustard oil (for authentic flavor)
  • 1/2 tsp panch phoron (Bengali five-spice mix)
  • 1 bay leaf
  • 1/2 tsp sugar
  • 1/2 cup milk
  • 1 tsp ghee
  • Fresh coriander leaves for garnish

Instructions
 

  • 1. Prepare the Vegetables
    Wash and cut all the vegetables—bitter gourd, potato, brinjal, sweet potato, raw banana, and drumstick.Boil or steam the vegetables with turmeric and salt until they are partially cooked. Set aside.
    2. Prepare the Mustard-Poppy Seed Paste
    Soak poppy seeds and mustard seeds in warm water for 10 minutes.In a blender, grind the soaked poppy seeds, mustard seeds, grated coconut, green chilies, and ginger paste into a smooth paste. Add water as needed to form a creamy consistency.
    3. Cooking the Shukto
    In a large pan, heat mustard oil until smoking. Add panch phoron and bay leaf, and sauté until aromatic.Add the boiled vegetables and gently stir-fry them in the oil for a few minutes.Add the mustard-poppy seed paste to the pan and mix well. Let the paste cook with the vegetables for 2-3 minutes, ensuring the raw smell disappears.Add a little water if the curry looks too thick. Adjust salt and sugar as per taste.Pour in the milk and simmer for another 5-7 minutes, stirring gently. The milk adds a creamy texture to the curry.
    4. Finishing Touches
    Once the vegetables are tender and the gravy has thickened, turn off the heat. Add a teaspoon of ghee on top for a rich flavor.Garnish with freshly chopped coriander leaves.
    5. Serve
    Serve the Shukto hot with steamed rice or roti for a traditional Bengali meal.

Notes

  • Bitter Gourd: Adjust the amount of bitter gourd according to your taste preference. Shukto traditionally has a mild bitterness, but you can increase or decrease it.
  • Poppy Seeds and Mustard Paste: This paste gives Shukto its distinct creamy flavor. Use fresh ingredients for the best taste.
  • Milk: The addition of milk at the end makes the curry smooth and creamy. You can substitute with coconut milk for a different flavor twist.
  • Panch Phoron: Panch phoron is a blend of five whole spices used in Bengali cuisine. If you don’t have it, you can substitute with cumin and mustard seeds.
  • Serve Fresh: Shukto tastes best when served fresh and hot with steamed rice. The creamy texture and balance of flavors make it a perfect meal for lunch.
QR Code linking back to recipe