Hello everybody ! Hope you are having a great week.
As I was on a holiday I could not post any recipe last week. To compensate for that I will be posting 2 veg recipes and 2 non veg recipes this week 🙂 I still do not have a new cell phone, so the North Sikkim travel post and Insta stories will have to wait some more. But make sure you follow Mumi’s Fun Life on all our social medias so that you never miss any update from us.
Today’s recipe is a very famous Bengali recipe. This is an age old favorite since many generations. Bitter gourd is a highly nutritious vegetable, but many specially the kids hate to have it. I was no different, I hated bitter gourd like anything as a kid until my mom prepared “Shukto” one day. It is a non spicy slightly runny soup like preparation. The use of several vegetables like drumstick, eggplant, ridge gourd, green bananas etc add their own nutritional value as well as flavor to the dish. If you can sneak in few pieces of bitter gourd with all these veggies and a yummy gravy on your kid’s plate, you have high chance to win the battle 😀 Sun dried dumplings (bori) and clarified butter (ghee) are essential ingredients in this dish to enhance the flavor and aroma.
There are many varieties of Shukto like the simple gravy, mustard paste gravy, etc which I will share with you in future. In today’s post I will share with you my favorite one – white milk gravy Shukto. It is absolutely non spicy and easy to prepare, ideal during this hot summer. Serve it with plain rice in the beginning of your main course.
Lets get started !!
Preparation Time : 5 minutes
Cooking Time : 20 minutes
- Bitter gourd – 2, medium sized
- Potato – 1, small
- Green banana – 1/2 of a medium sized one
- Ridge Gourd – 1, medium sized
- Baby eggplants – 2
- Drumstick – 3 to 4, peeled
- Sun dried dumplings (bori) – 10 to 12
- Ginger paste / crushed ginger – 1 teaspoon
- Milk – 6 tablespoon
- Clarified butter (ghee) – 1 tablespoon
- Salt – as per taste
- Sugar – 2 teaspoon
- Mustard oil – 3 tablespoon
- In a small pot, add milk. Let it boil up. Turn the flame off and let it come to room temperature.
- Take 1 tablespoon oil in a deep bottom frying pan / wok. Let it heat up.
- Add sun dried dumplings. Stir until they turn golden on all sides. Remove from heat and keep aside in a plate.
- Now add the remaining oil into the wok / pan. Let it heat up.
- Add bitter gourd. Sprinkle few pinches of salt. Stir fry them well if you want to reduce the bitterness. (In case you like to keep the bitterness intact, slightly fry them)
- Add potatoes first. Add a bit of salt. Stir fry until the potatoes just turn golden. Remove from oil and keep them aside.
- Add green banana and papaya. Add few pinches of salt. Stir fry them lightly. Remove from oil and keep aside.
- Add ginger paste. Stir for few seconds. Add in all the pre-fried vegetables – potato, bitter gourds, green banana and papaya. Also add eggplants and ridge gourd. Lightly stir for a minute.
- Add 2 cups of warm water. Turn the flame to medium. Cover the wok / pan with a lid and let the vegetables boil.
- When the vegetables are almost cooked, add sugar, sun dried dumplings and drumstick. Cover the lid again. You can add more warm water later if required. Also check the salt, add if required. The gravy should be slightly runny.
- When everything is done, turn the flame off. Add clarified butter (ghee). Give it a stir. Let the dish come down to room temperature.
- Mix the milk at room temperature (remember the gravy and milk should have almost similar temperature, otherwise the milk may curdle). Mix lightly. Give the dish some standing time.
Serve Mixed vegetables with bitter gourd in sweet milky gravy with plain rice at the start of your main course lunch.