Shukto

Bong Eats explains shukto as a category of Bengali curries, rather than a single fixed recipe. This selection is its mild, milky mixed-vegetable stew, offered early in the Bengali meal.

Drumsticks, papaya, flat beans, sweet potato and potato are parboiled with part of the salt and water. Their cooking water is reserved, while the lentil dumplings, bitter gourd, green banana and brinjal are fried and set aside.

Bay leaves and Panch Phoron temper the same frying oil before ginger and mustard pastes are cooked. The potatoes return first, then the other boiled vegetables, fried banana and dumplings, with the remaining salt and sugar.

Grated coconut joins the pot, followed by the reserved vegetable water and fried brinjal and bitter gourd. Milk mixed with maida is poured in, and gentle bubbling finishes cooking the vegetables.

Freshly crushed radhuni is sprinkled over the shukto after cooking. Ghee finishes the same pan, which rests covered briefly before serving.