SHUKTHO

                         Traditional Bengali Dish

Being a bong we are food lover . 

Bengali meals are like  four to five courses
Bong just d'nt manage to have their meal with  Roti and Vegetable curry .
Bong's meals are like king size dawat.
The meal start with  teetho ( bitter) like Neem , alu  bhaja, shuktho followed with dal( yellow lentils),fish curries/chicken curries,chutney and sweets.
Shuktho is very famous in all bengali function .
The main aroma of shuktho comes for special touch of RADHUNI.

RADHUNI is an  aromatic dried fruits and first cousin of AJWAIN are often used in Bengali Cuisine but are rarely used in the rest of India. The fresh leaves are used as an herb in Thailand and it is used medicinally in Myanmar.
In US radhuni is very rare to get in grocery stores .
sometimes instead of radhuni i used wild celery seed from WHOLE FOOD MARKET.

Things Need  To Cook
                 Recipes serves 5-6 people

Pach-mishali Vegetables in combination from this following list

• 1 Plantain (Kach Kola) cut into lengthwise
• 10-12 Drumsticks( Sojne Data)
• 1 Potato(Aloo) cut into lengthwise
• 1 Sweet Potato(mist/ranga aloo) cut into lengthwise
• 1 Eggplant cut into lengthwise
• 2 Bitter Gourds(karela) cut into thin slice   

Need to make Paste

• 1tbsp-Yellow mustard seeds
• 1tbsp- Black mustard seeds
• 1 tbsp Ginger paste

Soaks the mustard seeds with enough water and grind them .

Time to Tempering Items for Shuktho

•  1tbsp- Pachforon
• 2 bay leaves
• 4 tbsp cooking oil -mustard oils 
• Ghee
• 1 cup sun dried lentils dumplings(bori)

Dry Masala to make 

• 1tsp fennel seeds/mouri
• 1tsp cumin seeds
• 1 tbsp methi(fenugreek seeds)
• 1tsp panchforan

Roast all the dry seeds in low flame then Grind.

• Radhuni powder

Can make it in a large amount and store it for some other day.

Finally  coconut powder and 1/2 cup milk dilute with water to make the gravy thick.

How to Cook 

Heat oil in pan or wok fry bori till its turn brown .

Keep  aside then add pachforon after 5 sec add potato sliced,plantain,drumsticks,eggplants separately fry them till half done .

At last fry the bitter Gourd make it full done.
Here again put some oil along with bay leaves and ginger paste fry them  for some times.
After ginger paste saute with oil pour 2 cups of water along with all mustard seeds paste and dry masala  mix them well .Let them boil .
Slide all fried vegetables to the pan add  radhuni sugar ,salt as per taste. 
Mix them well.
Cover the pan with lid .
                     cook it for 10 minutes .
At last add diluted milk,coconut powder and ghee .

                             Serve with white Rice.

**Shuktho always serves in room temperature.