Difficulty: Easy | Prep Time: 30 mins | Cook Time: 15 mins | Yield: 3-4 servings
1 medium Potato
1 small Raw Banana
¼ Large Brinjal
2 Drum Sticks
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
- Soak the Poppy seeds in warm water for about 10 mins.
- Peal the drum sticks and the potato.
- Cut all the vegetables lengthwise into long rectangular shapes.
- Boil the raw bananas and take off its peals. Boil the potatoes as well. Do not over boil them.
- Finely grate the ginger and slit the green chillies.
- Leave a pinch of mustard and randhuni seeds aside.
- 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.
- Now in a pan heat the oil.
- Add the pinch of mustard and randhuni seeds and a slit green chillie.
- Once the seeds start to splutter, add the ginger and the unboiled vegetables.
- Stir fry for a while. Then add the boiled potato and the banana. Fry for another 2 mins.
- Now add the masala paste and stir it in with the vegetables. Add salt to taste and the sugar.
- Saute' the vegetables with the masala for a while.
- Then add the other green chillie, about 2 cups of water and cover and cook on low heat till all the vegetables are cooked.
- The gravy should be little thick and creamy. If it is too light evaporate the excess water on high flame till done.
- Shukto should be brought to the room temperature or even less and served with steamed rice.