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shukto Recipe

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Summary
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Ingredients
Directions
Comments

I think it is the perfect dish encapsulating all tastes described in ayurveda. What gives it its unique taste is the medley of vegetables cooked together. It always has bittergourd, eggplant, plantain and then you can add the seasonal vegetables. shukto picture

Summary

Preparation Time10 MinCooking Time20 Min

Ready In30 MinDifficulty LevelVery Easy

Health IndexHealthy++Servings2

CuisineIndianCourseSide Dish

MethodBoilSpecialityPart of Menu

Main IngredientVegetable

Recipe Story

I hated this dish as a child but as i grew up i understood the importance of this dish. an excellent recipe to keep you away from acidity & gastric. Excellent for kids & adults.

Ingredients

2 Bittergourd - fresh or frozen

2 Medium Size Potatoes - chopped

1 Medium Eggplant - cut in small cubes

1 Plantain - cut in small cubes

1 Zucchini - cut in small cubes

1 Carrot - cut in small cubes

1 Tomato - cut thinly

1/2 cup Peas - frozen or fresh

2 tbspoon Posto (khas khas)

1tspoon Mustard seeds

1 big cube Ginger

2 green Chillis - slit

3 tbspoon Milk

1/4 tspoon Turmeric

1/4 tspoon Sugar

Salt to taste

Directions

Saute the bittergourd, eggplant and potatoes separately.
Soak the posto and 1/2 tspoon mustard in warm water for an hour. After draining it, make a paste of posto, mustard and ginger.
Heat oil in a pan, temper it with mustard seeds and green chillis.
Add in the vegetables one by one. Mix it all together, close the lid and let it steam.
After about 10 minutes, add half of the paste, turmeric and salt. Add 1/4 cup water if it is too dry.
Cook on medium low flame for another 10-15 minutes.
Add the rest of the paste, sugar and milk and let it cook for 5 minutes.
Serve hot with rice.