Shukto opens a Bengali meal. It is meant to be gently bitter, lightly sweet and quietly rich — and it depends completely on real, pungent black mustard oil.
Method
- Prepare the vegetables. Wash and cut the vegetables into even-sized pieces so they cook uniformly.
- Warm the mustard oil. Heat Arva Natura Black Mustard Oil in a pan over medium heat. Lower the heat once the oil is hot.
- Lightly fry the bitter gourd. Add the sliced bitter gourd and sauté until lightly golden. Remove it from the pan and set aside.
- Temper the spices. In the same pan, add panch phoron and the bay leaf. Let them sizzle briefly to release their aroma.
- Cook the vegetables. Add the potato, raw banana, drumstick, pumpkin and beans. Sprinkle in turmeric and salt, then stir gently.
- Add the pastes. Mix in the ginger paste and poppy-seed paste. Add mustard paste if you prefer a stronger mustard flavour.
- Simmer gently. Pour in the milk or water, cover and cook over low heat until the vegetables are tender but still hold their shape.
- Finish the dish. Return the fried bitter gourd to the pan and simmer for a few more minutes. Add the optional ghee, then serve warm.
