Shukto is a must on any festive Bengali dinner menu. It has a slight bitterness balanced with sugar. If you are not up for this, try a Panch Phoron recipe from our website. Panch Phoron is a Bengali five-spice blend. It's always used whole. The seeds are fried in oil until they pop and release their aromatic flavor.
- 1 large potato
- 1 large turnip see notes
- 1 medium zucchini or squash
- 1 small eggplant
- 1 cup green beans
- 1 inch ginger peeled and grated
- 1 cup milk
- salt and pepper
- 1 lb chicken thighs or breast cut into 1-inch pieces
- cooked rice recommended: Basmati
- flat bread naan or chapati
Culinary Spice Kit
-  Panch Phoron Cumin, fennel, fenugreek, brown and yellow mustard, nigella
-  Yellow and brown mustard, ajowan, bay leaves
In a large PAN, heat 6 tbsp oil.
Add Shukto  spices and ginger. Stir-fry 30 seconds until seeds start to pop.
Optional: Add chicken and salt to taste. Fry until all sides turn slightly brown.
Add potato, turnip, and salt to taste. Fry until they turn slightly brown.
Add all remaining vegetables and salt to taste. Fry until they turn slightly brown.
In a small CUP, dissolve Shukto  spices in 2 tbsp of water.
Add this spice paste and 1 cup of milk to the PAN. Cover. Bring to a boil. Turn heat to medium-low.
Cook for 5-10 minutes until vegetables and optional chicken are cooked.
Add 1-3 tsp sugar to taste.
Serve with rice or bread. Enjoy!
Substitute turnip with daikon or 1 bunch radish.
Substitute one of the vegetables with 1 plantain or 1 sweet potato.