West Bengal is most important state in eastern India. Bengali cuisine is a perfect blends of non-vegetarian and vegetarian dishes in West Bengal. It is known as the land of Maach means fish and Bhaat means rice. Hear we will use panch phoron most popular in Bengali cuisine which includes spices like cumin, nigella, fenugreek, aniseed and mustard seed.
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| Shukto |
- Broad Beans - 1/2 cup
- Vani(lentil) - 1/2 cup
- Bitter gourd - 1 cup
- Tidge Gourd - 1 cup
- Parval - 1 cup
- Drumstick - 4 nos
- White pumpkin - 1 cup
- Khus Khus - 3 tea spoon
- Mustard -1 tea spoon
- Panch Phoron - 2 tea spoon
- Whole red chilly - 2 nos
- Coconut milk/milk - 1/2 cup
- Oil - 2 tea spoon
- Salt to taste
- Vadi (Paste of urad dal shhape like a round and dry in sunlight)
Methods
Cut the vegetables into sticks. Fry panch phoron & Red chilly and grind in dry position. Make a smooth paste of the khus khus and mustard. Heat oil in a kadai and saute vegetables. Cover for 5 minutes, then add the paste masala and stir for 3 minutes. Add the coconut milk/milk and salt. Add some water and cook till vegetables are tender. Fry vadi till golden brown and mix well with shukto. Put the fried panch phoron on the top and little ghee. Serve hot with plain rice.
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