Shukto/Bitter Sweet Mixed vegetable Medly

Shukto, a traditional bitter sweet vegetable medley of Portuguese origin savored with warm rice in the beginning of Bengali lunch. This pure vegetarian dish has a very subtle flavor and taste. No onion and garlic are used. No need to add aromatic flavor either. Every family has its own recipe. Some people like mustard or poppy seeds paste for seasonings. Some use little ginger paste and milk at the end of the cooking. Both recipes taste equally great.

A must ingredient, bitter gourd that has unique taste and flavor which makes Shukto very refreshing.  Other vegetables such as eggplant, plantain, drumstick, raw papaya, potato etc. are used. In fact any green vegetables(not the leafy ones though) can be included except pumpkin, cabbage, chili and tomatoes. We use Indian bitter gourd which very strong bitter taste, so adding carrots and peas reduce bitterness and bring out natural sweetness to the curry. I always enjoy just a bowlful of veggie goodness with a slight hint of bitterness for lunch or dinner.

Ingredients~
1/2 cup bitter gourd 
1/2 cup potato
1 1/2 cups small raw banana 
1 1/2 cups green beans or long beans
1 1/2 cups raw papaya 
1 long eggplant(about 6 inches)
1 1/2 cups radish(red or white)
1 1/2 cups zucchini(green or yellow)
1 1/2 cup coyote squash
1 carrot
1 fistful of green frozen peas
1/4 cup oil
1/2 cup white lentil dumplings(kalidaler bori, if you have them)
1/2 tsp. ginger paste
1/8 tsp. turmeric
1/2 tsp. salt
1/4 tsp. panchforon(whole five spice mix)for tampering
1 bay leaf
1/2 cup milk(2% or full fat) or coconut milk for vegan version
1/4 tsp. raw sugar(optional)
1/8 tsp panchforon(whole five spice mix), roasted and grounded



Method~Cut all the vegetables into lengthwise shape(about 2 inches). Heat oil in a heavy bottom pan over medium flame. Fry the Boris till light browned. Saute all the vegetables individually till semi cooked sprinkling little salt and turmeric. If you want to make this curry whitish don't use turmeric. Add a bay leaf and 1/4 tsp of paNchforon(whole five spice mix) for tempering, then add in ginger paste, sauteed vegetables, salt. Stir to mix well. Pour a cup of warm water. Simmer vegetables till they become tender but not mushy. Add milk and sugar, fried bori(white lentil dumplings) and green peas. Let it boil for 5 more minutes and turnoff the flame. Taste and adjust seasonings. Sprinkle with ground panchforon(whole five spice mix). Serve with warm rice.

Happy Cooking!