Shukto is a unique Bengali mixed vegetable curry known for its bitter-sweet flavor profile. It combines numerous mild vegetables with a small amount of bitter gourd (or fenugreek seeds) and a sauce thickened with poppy seed and mustard paste, providing a light, digestive quality.

Prep Time	Cook Time	Serves
20 minutes	45 minutes	6

Part A: Ingredients

• Vegetables (cut into 1-inch sticks): 1/4 cup Bitter Gourd (Karela) or $1/2$ tsp Fenugreek Seeds (Methi), 1 medium Potato, 1 Sweet Potato, 1 Raw Banana/Plantain, 1/2 bunch Drumsticks (or zucchini), 1/2 cup Great Northern Beans (or field beans).
• Spice Paste: 2 Tbsp White Poppy Seeds (Posto), 1 Tbsp White Mustard Seeds, 1 Tbts Ginger Paste (soaked and ground).
• Tempering (Foron): 2 Tbsp Mustard Oil (or vegetable oil), 1 Bay Leaf, 1/2 tsp Panch Phoron (Bengali 5-spice blend).
• Liquid/Finish: 2 cups Water or Stock, 1 tsp Sugar, $1/2$ cup Whole Milk or Cream, Salt.

Part B: Instructions

Step 1: Prep Bitter Vegetables

1. If using bitter gourd, slice it thin, rub with salt, and set aside for 15 minutes. Rinse well.
2. In a pot, heat the mustard oil. Fry the bitter gourd (or fenugreek seeds) quickly for 2 minutes and set aside.

Step 2: Sauté Vegetables

1. In the same pot, add all the remaining root vegetables (potato, sweet potato, raw banana, drumsticks). Sauté for 5-7 minutes until lightly browned.

Step 3: Make the Paste and Combine

1. Grind the soaked poppy seeds, mustard seeds, and ginger into a smooth paste using a little water.
2. Add the prepared spice paste to the pot. Cook for 5 minutes, stirring continuously, until the raw smell disappears.

Step 4: Simmer and Finish

1. Add the water or stock, the fried bitter gourd (or fenugreek), and salt. Bring to a boil, then cover and simmer for 20 minutes, or until all the vegetables are tender.
2. Stir in the sugar and the whole milk or cream. Simmer for 5 minutes.
3. Final Tempering: In a separate small pan, heat a small amount of ghee/oil. Add the Panch Phoron and bay leaf. When the spices splutter, pour this tempering immediately into the main curry.
4. Serve the Shukto warm with plain white rice.