Shukto is a traditional Bengali vegetarian dish. A typical Bengali meal would start by eating something bitter, and Shukto is the most prominent one in this bitter dish category. A stew kind of amalgamation made with different vegetables, especially the presence of bitter gourd, gives Shukto a distinct taste. My mom used to cook a simple version of Shukto quite often, which we would enjoy throughout the summer. After my marriage, I learned this Dudh Shukto recipe from my MIL. The sublime taste which comes from the addition of milk, and the unique flavour of her secret Shukto Moshla make this dish really very special.
A Shukto Moshla that calls for the sixth spice other than Panch Phoron, a generations-old spice blend that is truly precious! As I’m writing about it here, it’s not a secret anymore. I hope you’d love to cook this Dudh Shukto for family, and friends. If you’re trying the recipe let me know about your experience. 🙂
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Dudh Shukto
Dudh Shukto is a subtle stew kind of traditional, vegetarian Bengali dish. Made with a generations-old Shukto Moshla recipe.
Ingredients
- 1- Aloo/Potato (medium-sized)
- 2- Borboti/Long Beans
- 1- Jhinge/Ridge gourd (medium-sized)
- 2-3- Potol/Pointed Gourd
- 1- Kacha Pepe/Raw papaya (small-sized)
- 2- Korola/Karela/Bitter Gourd
- 3-4- Shim/Snow peas
- 1- Kachkola/Raw banana (medium-sized)
- 1- Begun/Eggplant (medium-sized)
- 2- Sojne Danta/Drumstick (optional)
- 10-12- Bori/Vadi/Sundried Lentil Drops
- Âľ cup Milk (warm)
- 1tbsp- Ginger paste
- 1½ tsp- Sugar
- Mustard oil
- Salt to taste
- 1tbsp- Ghee/Clarified butter
Shukto Moshla
- 1 tbsp- Bengali Panch phoron / Bengali five spice (read notes)
- ½ tsp- Holud Shorshe / Yellow mustard seeds
- ½ tsp- Fennel seeds / Mouri
For tempering
- 1tsp- Panch phoron/Bengali five spice (read notes)
- 2- Tej pata / Bay leaves
Instructions
Preparing the Vegetables for Dudh Shukto
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Aloo/Potato- Peel the potato and cut it into wedges.
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Borboti/Long Beans- Chop off small portions from both of the ends of borboti, and roughly cut them into 1.5″ pieces.
If you don’t get borboti, substitute them with some french beans.
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Jhinge/Ridge gourd- Scrape the skin of the jhinge slightly to remove the hard areas. Cut the ridge gourd into 1″ tubes and halve the tubes vertically.
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Potol/Pointed Gourd- Chop off small portions from both of the ends of potol /pointed gourds and scrape the skin. Cut each potol into four equal wedges.
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Kacha Pepe/Raw papaya- Peel the pepe and cut it into wedges.
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Korola/Karela/Bitter Gourd- Chop off small portions from both of the ends of Korola. Cut each Korola into four equal wedges.
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Shim/Snow peas- Chop off small portions from both of the ends of Shim, and cut them into halves.
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Begun/Eggplant- I used half of the begun, cut it into thick cubes.
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Kachkola/Raw banana- Peel the kachkola and cut it vertically. Now cut each half into 1.5" pieces. Kachkola tends to become darker immediately after peeling, to avoid that keep the pieces submerged in water.
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Sojne Danta/Drumstick (if using)- Chop off small portions from both of the ends of Sojne Danta, and cut them into 1.5” pieces.
Making of Shukto Moshla
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In a pan dry fry the spices over medium heat until fragrant, don’t let them burn. Remove from the heat, and cool the spices completely at room temperature.
Transfer the roasted spices to the food processor or mixer grinder. Blitz to a fine powder. Alternately you can use a mortar-pestle for the same.
Cooking of Dudh Shukto
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Heat ÂĽ cup of Mustard oil in a deep frying pan/ kadai. Fry the boris until golden, and take them out from the oil, keep aside.
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To make Dudh Shukto there must be 2 tbsp of oil at the kadai, if there is less oil please add some at this stage.
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Temper with panch phoron and bay leaves, once it splutters add the vegetables. Sauté for 5-6 minutes over medium heat.
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Add the ginger paste and salt next, mix well.
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Add 1 cup of water, mix well, cover, and cook over medium heat.
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When the veggies are almost cooked lower the heat, and add warm milk and sugar. Mix well, and cook for 10 minutes. The consistency of Dudh Shukto gravy would be medium thick.
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Roughly crush the fried boris and add them along with shukto moshla and ghee at the end. Mix gently and remove from the heat.
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Your Dudh Shukto is ready to serve, enjoy with steamed rice.
Recipe Notes
If you don't have Bengali Panch phoron in your pantry, mix the spices below in equal proportions, and now you're ready with your homemade Bengali five spice.Â
- Radhuni / Wild celery seeds
- Kalojire / Nigella seeds
- Jire / Jeera / Cumin seeds
- Methi / Fenugreek seeds
- Mouri / Fennel seeds
This Dudh Shukto recipe was featured on The Foodie channel.
my favourite kind of shukto!