[One of the typical Bengali vegetarian preparations]

Difficulty: Easy | Prep Time: 30 mins | Cook Time: 15 mins | Yield: 3-4 servings

1 medium Potato
1 small Raw Banana
¼ Large Brinjal
½ Bittergourd
2 Drum Sticks
½” Ginger
2 tsp Mustard Seeds
1 ½ tbsp Poppy Seeds (Khas Khas)
½ tsp Ajmud Seeds (Randhuni)
½ tsp Sugar
3 tbsp Oil
1 tbsp Ghee
2 Green Chillies
Salt to taste


  1. Soak the Poppy seeds in warm water for about 10 mins.
  2. Peal the drum sticks and the potato.
  3. Cut all the vegetables lengthwise into long rectangular shapes.
  4. Boil the raw bananas and take off its peals. Boil the potatoes as well. Do not over boil them.
  5. Finely grate the ginger and slit the green chillies.
  6. Leave a pinch of mustard and randhuni seeds aside.
  7. Make a paste of the remaining mustard and randhuni seeds along with the soaked poppy seeds, adding a little water at a time. It is advisable to soak the poppy seeds beforehand as it tends to take a long time to paste it.
  8. Now in a pan heat the oil.
  9. Add the pinch of mustard and randhuni seeds and a slit green chillie.
  10. Once the seeds start to splutter, add the ginger and the unboiled vegetables.
  11. Stir fry for a while. Then add the boiled potato and the banana. Fry for another 2 mins.
  12. Now add the masala paste and stir it in with the vegetables. Add salt to taste and the sugar.
  13. Saute' the vegetables with the masala for a while.
  14. Then add the other green chillie, about 2 cups of water and cover and cook on low heat till all the vegetables are cooked.
  15. The gravy should be little thick and creamy. If it is too light evaporate the excess water on high flame till done.
  16. Shukto should be brought to the room temperature or even less and served with steamed rice.

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