Shukto/Bengali Appetizer Of Stewed Vegetables Recipe

Simply put a shukto is a mild stew made from a variety of vegetables.

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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
  • 1/2 teaspoon Panch phuron
  • 1/4 teaspoon Maida
  • 100 milliliter Milk
  • 20 gram Salt
  • 22 gram Sugar
  • 1/2 teaspoon roughly ground Ajwain
  • 10 gram Ghee
  • 60 gram Vegetable Oil

Directions: Shukto/bengali Appetizer Of Stewed Vegetables Recipe

step 1

  • STEP 1.Mix ¼ tsp maida in 100 ml milk to make a smooth mixture.

step 2

  • 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

  • STEP 3.2 strain the vegetables off immediately to avoid overcooking.keep the vegetable water.

step 4

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • STEP 12.11 add 15 gms grated coconut and mix.

step 13

  • 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

  • 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

  • STEP 15.14 add ½ tsp ground ajwain powder and mix.

step 16

  • 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

  • Fat
    81g
  • Protein
    19g
  • Carbs
    142g
  • Fiber
    38g

MacroNutrients

  • Carbs
    142g
  • Protein
    19g
  • Fiber
    38g

Fats

  • Fat
    81g

Vitamins & Minerals

  • Calcium
    385mg
  • Iron
    8mg
  • Vitamin A
    12435mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    2mg
  • Vitamin B9
    315mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    228mg
  • Vitamin E
    11mg
  • Copper
    1mcg
  • Magnesium
    256mg
  • Manganese
    4mg
  • Phosphorus
    450mg
  • Selenium
    11mcg
  • Zinc
    2mg
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
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Recipe By Slurrp