Shukto
Servings
3-4
Servings
3-4
Ingredients
Shopping list
  • 1large potato
  • 1large turnip or 1 bunch radish
  • 1medium zucchini or squash
  • 1small eggplant
  • 1cup green beans
  • 2cups ricebasmati rice or naan bread
  • 1inch gingerpeeled and grated
  • 1cup milk
  • oil
  • sugar
  • salt and pepper
Optional
  • 1lb chicken thighs or breastcut into 1 inch pieces
Culinary Spice Kit
  • [1] Panch PhoronCumin, fennel, fenugreek, brown and yellow mustard, nigella
  • [2] Yellow and brown mustard, ajowan, bay leaves
Instructions
Rice
  1. If using rice, cook rice according to package instructions.
Prepare
  1. Cut all vegetables into bite-size pieces.
Fry
  1. In a large PAN, heat 6 tbsp oil.
  2. Add Shukto Spices [1] and ginger. Stir-fry 30 seconds until seeds start to pop.
  3. Optional: Add chicken and salt to taste. Fry until all sides turn slightly brown.
  4. Add potato, turnip, and salt to taste. Fry until they turn slightly brown.
  5. Add all remaining vegetables and salt to taste. Fry until they turn slightly brown.
Cook
  1. In a small CUP, dissolve Shukto Spices [2] in 2 tbsp of water.
  2. In the same PAN, add this spice paste and 1 cup of milk. Cover. Bring to boil. Turn heat to medium-low.
  3. Cook for 5-10 minutes until vegetables and optional chicken are cooked.
  4. Add 1-3 tsp sugar to taste.
  5. Serve with rice or bread. Enjoy!
Recipe Notes

Variation:

Substitute one of the vegetables with 1 plantain or 1 sweet potato.