Shukto

Vegetables – one can use vegetables according to choice and availability.
May be potato, horseradish/daikon, egg plant / aubergine / brinjal , plantain (green banana) and bitter gourd (a must) - 1 no. each and 4 / 5 broad beans.
Barhi (Sun dried small dumplings/cakes made of lentils. In this case use dumplings made of split black gram) – 6 to 7 nos. – (if not available, fried papad may be used, as per the culinary specialist aunt of author)
1 tsp white mustard seeds
1 tsp poppy seeds
2 tbsp coconut paste
2 tbsp grated coconut for decoration
1tsp Bengali five spice mix- (cumin, fennel, fenugreek, nigela and “randhuni”)
1 tsp five spice mix as above but roasted on a griddle and powdered.
Salt according to taste
1 tbsp sugar
1 tbsp ghee – clarified butter
2 bayleaves (tejpatta)
1 tbsp cumin seed paste/powder
1 tbsp ginger paste
4 tbsp refined / mustard oil
4 tbsp milk

1. Cut all vegetables to 1â½ inch size
2. Grind mustard seeds and poppy seeds together with little water to make a paste.
3. Grind coconut with either little water or milk and make a paste
4. First fry the ‘barhi’ and keep aside. then fry the bitter gourd and keep aside
5. In the same oil add and fry vegetables one by one. stir and sautã©. if using vegetable drumsticks (danta), then add it at the end.
6. Add salt according to taste and add the cumin seed paste/ powder also.
7. When the vegetables soften add 1 cup warm water, cover and cook on medium flame. if required add more water.
8. When the vegetables get cooked add the fried ‘barhi’ and bitter gourd. cook for a few more minutes and remove from flame.
9. Next heat ghee in a separate pan, add five spice mix and bay leaves, let it splutter. add ginger paste, mustard + poppy seed paste and coconut paste along with 4 tbsp milk. add sugar.
10. Stir and sautã© for few minutes and then pour over it the cooked vegetables along with the gravy/sauce. boil for a few minutes. if found too dry add some water and if the gravy looks too watery then mix 1tbsp flour (maida) with milk and add to the gravy (this will help in absorbing the extra water)
11. Pour into a serving bowl , sprinkle fried panchforon powder on top and decorate with grated coconut.