Dudh Shukto is a subtle stew kind of traditional, vegetarian Bengali dish. Made with a generations-old Shukto Moshla recipe.
Aloo/Potato- Peel the potato and cut it into wedges.
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.
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.
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.
Kacha Pepe/Raw papaya- Peel the pepe and cut it into wedges.
Korola/Karela/Bitter Gourd- Chop off small portions from both of the ends of Korola. Cut each Korola into four equal wedges.
Shim/Snow peas- Chop off small portions from both of the ends of Shim, and cut them into halves.
Begun/Eggplant- I used half of the begun, cut it into thick cubes.
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.
Sojne Danta/Drumstick (if using)- Chop off small portions from both of the ends of Sojne Danta, and cut them into 1.5” pieces.
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.
Heat ¼ cup of Mustard oil in a deep frying pan/ kadai. Fry the boris until golden, and take them out from the oil, keep aside.
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.
Temper with panch phoron and bay leaves, once it splutters add the vegetables. Sauté for 5-6 minutes over medium heat.
Add the ginger paste and salt next, mix well.
Add 1 cup of water, mix well, cover, and cook over medium heat.
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.
Roughly crush the fried boris and add them along with shukto moshla and ghee at the end. Mix gently and remove from the heat.
Your Dudh Shukto is ready to serve, enjoy with steamed rice.
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.