Ingredients:

Karela/Bitter Gourd – 1 small, cut into rings

Alu/Potatoes – 1 medium, cut into1 inch cubes

Sojne data/ Drumsticks – 1 inch long pieces

Kancha Kola/Green Banana – 1 small, 1 inch cubes

Begun/Egg plant – 1 small, 1 inch long pieces

Pepe/Papaya – Quarter of a whole papaya, 1 inch cubes from a

Sheem/Broad Beans – 8-10, cut edges only

Potol/Parwal – 4, slit into quarters longitudinally

Ginger – 1 tsp, paste

Mustard Seeds – 1tsp

Mustard + Poppy seed paste (shorshe + posto bata) – 1 tbsp

Bori/Vadi – 8-10; How to make bori (vadi)?

Sugar – 1/2 tsp

Salt – To taste

Oil – 2 tbsp

Note: It is not mandatory to have all vegetables listed here except karela (bitter gourd) which is an integral part of this dish.

Note: Please do ignore the above note…both mitali and yours truly hate karela. Sorry mom…i never put karela in my shukto.

Cooking procedure:

1. Heat oil in pan and fry the bori till they are crunchy. Keep aside and fry the cut karela pieces in the same oil till brownish. Set the fried karela aside.

2. Leave 1 tbsp oil in kadhai and heat. Add mustard seeds and fry till seeds splutter.

3. Add all vegetables and salt. Cover and cook on medium low heat. The vegetables will be cooked in the water that is derived from the vegetables.

4. When the water dries up add ginger paste, sugar and 1/4th cup water or as much as is desired to cook the vegetables and also that leaves some gravy. Shukto is not a dry preparation.

5. Cover the kadhai and simmer till vegetables are cooked.

6. Add fried karela, and mustard + poppy seed paste. Stir and cook for a minute. Remove from heat.

7. Crush and sprinkle the bori (vadis) on the dish.

Serving Suggestions: