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Ingredient
Dudh Shukto
Introduce
Chef :
ayndrila duttaDudh Shukto
#boxweek19
#drumstick
A wide array of mildly bitter, milky curry served for Bengali lunch to open up the palate for the oncoming spicier courses. A comforting stew packed with a variety of vegetables, most notably potatoes, sweet potatoes, bitter gourd (korola), green bananas (kachkola), raw papaya (pepe), brinjal, drumsticks (shojne) and flat beans (sheem).
Ingredient
Food ration :
3 peopleCooking time :
30 minutes
1
potato
1/2
brinjal
1/2 tsp
radhuni phoron
1/2 tsp
ginger paste
1 tbsp
vegetable oil
1/2 tsp
ghee
1/2 tsp
panchforon
1/4 cup
milk
1/2 tsp
maida
10-12
lentil bori
1 tsp
salt
1/2
sugar
Cooking instructions
* Step 1
Cut potatoes into wedges. Cut kachkola, pepe, Potol and brinjal into 6-cm long, 3-cm wide pieces. Chop korola into long slices. Strip off the the outer fibres of shojne data (drumstick), and divide them in long sections. Cut the string beans about 5 cm long.
* Step 2
Put the potatoes,papaya,drumsticks in a boiling pot with salt and 1 cup water. Put the lid on and parboil on low heat for 15 minutes.When done, strain immediately to prevent the vegetables from cooking further. While straining, reserve the water for later use.
* Step 3
Heat vegetable oil in a kadai. Fry daal'er bori until golden. Set aside. Similarly, fry korola, kachkola and brinjal,Potol one after the other, until each one is golden. Remove from the oil and set aside.fry the bitter gourd at the end.
* Step 4
Temper the oil with bay leaves and paanch phoron. Once aromatic, add ginger paste and fry it on low heat for a minute. Add boiled potatoes, and cook on low heat for 3 minutes. Add the rest of the boiled vegetables, along with fried kachkola and the bori
* Step 5
Now, add the water reserved from the boiled vegetables. Add brinjal and korola. Mix gently so that the veggies don't break. Make a solution of milk and maida, and pour it into the pan. Add salt and sugar to taste.
* Step 6
To finish, crush radhuni to a powder using a mortar and pestle, and sprinkle it over the shukto. Finally, add ghee, cover the pan, and allow it to rest for a minute or so, before serving with rice.
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