This recipe has been viewed 3874 times

Nb- this shukto is traditional bengali food. . and this item always serve first before serve other food like dal, sobji or fish curry. generally most of the bengalies love shukto.

Add your private note

Shukto recipe - How to make Shukto



Cooking Time:    Total Time:    


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.

Member Photo
This recipe was contributed by Foodie#433706 on 26 Dec 2008

Know more about this member, Click Here

Also View These Related Recipes

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.