Ingredients:
Procedure:
Cut potatoes and sweet potatoes length-wise, into 2cm wide wedges. Cut Kachkola, Pepe and Brinjal into 6cm long, 3cm wide pieces. Trim the ends of them, remove the fibrous strands, and halve them Chop korola into 4cm long slices. Strip off the outer fibers of sojne data (drumstick), and divide them into 5cm long sections.
The vegetables will be prepped in two ways before we start cooking: (a) Sojne Data, Pepe, Sheem, Sweet Potato, and Potato will need to be parboiled, and (b) Brinjal, Kachkola, and Korola will need to be fried.
So, put the first group of vegetables in a boiling pot with 5 g salt and 600 g water. Put the lid on and parboil on low heat for 15 minutes. Stir midway to steam evenly. When done, strain immediately to prevent the vegetables from cooking further. While straining, reserve the water for later use.
Heat vegetable oil in a Kadai. Fry daal'er bori until golden. Set aside. Similarly, fry Korola, Kachkola, and Brinjal one after the other, until each one is golden. Remove from the oil and set aside.
Temper the oil with Bay Leaves and Paanch Phoron. Once aromatic, add ginger paste and fry it on low heat for a minute. Then add Shorshe Bata (Mustard Paste) and continue frying. If the pan dries out, add a splash of water (you can use the water you reserved earlier while straining the vegetables). Stir well until oil separates.
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. Add 15g salt and 22g sugar. Mix everything well.
Sprinkle grated coconut and give everything a gentle stir. 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. Allow everything to bubble on low heat until all the vegetables are fully cooked (around 3 to 5 minutes).
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.
Ingredients
Directions
Cut potatoes and sweet potatoes length-wise, into 2cm wide wedges. Cut Kachkola, Pepe and Brinjal into 6cm long, 3cm wide pieces. Trim the ends of them, remove the fibrous strands, and halve them Chop korola into 4cm long slices. Strip off the outer fibers of sojne data (drumstick), and divide them into 5cm long sections.
The vegetables will be prepped in two ways before we start cooking: (a) Sojne Data, Pepe, Sheem, Sweet Potato, and Potato will need to be parboiled, and (b) Brinjal, Kachkola, and Korola will need to be fried.
So, put the first group of vegetables in a boiling pot with 5 g salt and 600 g water. Put the lid on and parboil on low heat for 15 minutes. Stir midway to steam evenly. When done, strain immediately to prevent the vegetables from cooking further. While straining, reserve the water for later use.
Heat vegetable oil in a Kadai. Fry daal'er bori until golden. Set aside. Similarly, fry Korola, Kachkola, and Brinjal one after the other, until each one is golden. Remove from the oil and set aside.
Temper the oil with Bay Leaves and Paanch Phoron. Once aromatic, add ginger paste and fry it on low heat for a minute. Then add Shorshe Bata (Mustard Paste) and continue frying. If the pan dries out, add a splash of water (you can use the water you reserved earlier while straining the vegetables). Stir well until oil separates.
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. Add 15g salt and 22g sugar. Mix everything well.
Sprinkle grated coconut and give everything a gentle stir. 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. Allow everything to bubble on low heat until all the vegetables are fully cooked (around 3 to 5 minutes).
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.