Ingredients For Shukto/Bengali Appetizer Of Stewed Vegetables Recipe
160 gram Drumstick
120 gram Sweet Potato
150 gram Raw papaya
100 gram Flat beans
100 gram Brinjal
50 gram Karela
100 gram Potato
150 gram Green banana
35 gram Ginger paste
25 gram Shorshe bata
15 gram Grated coconut
10 piece Dal’er bori
4 Nos Bay leaf
0.5 teaspoon Panch phuron
0.25 teaspoon Maida
100 milliliter Milk
20 gram Salt
22 gram Sugar
0.5 teaspoon roughly ground Ajwain
10 gram Ghee
60 gram Vegetable Oil
Directions : Shukto/Bengali Appetizer Of Stewed Vegetables Recipe
STEP 1.Mix ¼ tsp maida in 100 ml milk to make a smooth mixture.
STEP 2.1 in a deep vessel add drumstick, papaya, sweet potato, flat beans, potato, 5 gms salt, water 600 ml water. Parboil on low heat for 15 minutes. Stir midway to steam evenly.
STEP 3.2 strain the vegetables off immediately to avoid overcooking.keep the vegetable water.
STEP 4.3 in a kadai add 60 gm vegetable oil. When hot add 10 pieces dal’er bori and fri till golden brown. Remove from oil and set aside.
STEP 5.4 to the hot oil add 50 gms karela pieces and fry on medium heat for about 3 minutes till golden. Remove from oil and set aside.
STEP 6.5 to the hot oil add 150 gms cut green banana pieces, salt and fry on medium heat for about 4 minutes till golden. Remove from the oil and keep aside.
STEP 7.6 add 100 gms brinjal pieces to the hot oil and fry on medium heat for 4 minutes till golden. Remove and set aside.
STEP 8.7 to the same hot oil, add 4 bay leaves, ½ tsp panch phoron, 35 gm ginger paste and saute on low heat for 1 minute. Add shorshe bata and fry.
STEP 9.8 if the pan dried out add a spoon of water from the parboiled vegetables. Stir and continue to fry the spices.
STEP 10.9 at this stage begin adding the vegetables, add the parboiled potatoes first as they take the longest to cook. Cover the pan and cook on low heat for 3 minutes.
STEP 11.10 then add the remaining of the boiled vegetables, the fried raw banana, the fried dal’er bori, 20 gms salt, 22 gms sugar. Toss well to combine.
STEP 12.11 add 15 gms grated coconut and mix.
STEP 13.12 add the water from the boiled vegetables, the fried karela, fried brinjal and mix gently so that the vegetables do not break.
STEP 14.13 now add the milk and maida mixture. Allow the vegetables to bubble on low heat for 3 to4 minutes till they are cooked.
STEP 15.14 add ½ tsp ground ajwain powder and mix.
STEP 16.15 lastly add 10 gms of ghee and turn off the heat.
Nutrition value
1381
calories per serving
81 g Fat19 g Protein142 g Carbs38 g FiberOther
Current Totals
81 g Fat
19 g Protein
142 g Carbs
38 g Fiber
MacroNutrients
Carbs
142 g
Protein
19 g
Fiber
38 g
Fats
Fat
81 g
Vitamins & Minerals
Calcium
385 mg
Iron
8 mg
Vitamin A
12435 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
5 mg
Vitamin B6
2 mg
Vitamin B9
315 mcg
Vitamin B12
0 mcg
Vitamin C
228 mg
Vitamin E
11 mg
Copper
1 mcg
Magnesium
256 mg
Manganese
4 mg
Phosphorus
450 mg
Selenium
11 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
