It’s not a common recipe and that’s exactly what would make your dish unique, if you are entertaining your friends on special occasions. I agree to be sent email.
After trying this Bengali shukto recipe at restaurants, I am attempting a healthy way to prepare it with lots of veggies in the same bengali style. Just like my Bengali masoor dal and Bengali moong dal recipe, this was also a huge hit among my friends and got several recipe requests. Serve this with hot rice or poori and you will see what I mean!
Ingredients
Mixed vegetables: bottle gourd, chayote, squash, white radish, eggplant, potatoes, sweet potatoes and green beans Paanch phoron (Bengali five spice mix): fenugreek seeds, nigella seeds, cumin seeds, mustard seeds and fennel seeds Mustard oil: traditional in Bengali cuisine but can be substituted with olive oil. Fresh Ginger or ginger paste Green chilies Turmeric powder Bay leaves Grated coconuts Poppy seed and Mustard seeds
Instructions
Begin by washing and cutting the vegetables into the same size. I chopped them in length-wise.
Storage
This dish can be stored in an airtight container in the refrigerator for up to 3 days. It is recommended to reheat it on the stovetop rather than the microwave for better texture and taste. After timer expires, release the pressure manually. Drain the water and place it aside.
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