Entree: India – Bengal – শুক্তো ➤ Shukto (Bengali mixed-vegetable stew in a mildly bitter, spiced mustard-coconut gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) mustard oil (or vegetable oil if unavailable)
- 1 tsp (5 ml) nigella seeds (kalonji)
- 1/2 tsp (2.5 ml) panch phoron or 1/4 tsp (1.25 ml) ground cumin if not available
- 1 medium bitter gourd, halved, seeded and sliced (about 6–8 oz / 170–225 g)
- 1 medium raw banana, peeled and cut into 1-inch (2.5 cm) rounds (about 6 oz / 170 g)
- 1 medium potato, peeled and cubed (about 6 oz / 170 g)
- 1 small eggplant, cut into bite-size pieces (about 6 oz / 170 g)
- 1 small sweet potato, peeled and cubed (about 6 oz / 170 g)
- 6–8 okra, trimmed and halved (optional)
- 1 small tomato, chopped (about 3 oz / 85 g)
- 2 tbsp (30 ml) mustard paste (prepared from yellow or brown mustard seeds)
- 2 tbsp (30 g) grated fresh or desiccated coconut, blended into a paste with 2–3 tbsp (30–45 ml) water
- 1 tsp (5 ml) turmeric powder
- 1 tsp (5 ml) sugar or jaggery, grated
- Salt, to taste (start with 1 tsp / 5 g)
- 2 cups (480 ml) water, plus more if needed
- 1/2 cup (120 ml) whole milk (optional, to mellow bitterness)
- 1 tbsp (15 ml) ghee or 1 tbsp (15 ml) oil for finishing (optional)

Instructions

1. Prepare the mustard-coconut paste by blending the mustard paste with the grated coconut and 2–3 tbsp (30–45 ml) water until smooth; set aside. Heat mustard oil in a heavy pan over medium heat until hot but not smoking.
2. Add nigella seeds and panch phoron (or cumin) and let them splutter briefly. Add the firm vegetables that take longer to cook—potato, sweet potato, raw banana—and sauté for 3–4 minutes.
3. Add the eggplant, bitter gourd, okra (if using), and chopped tomato. Sprinkle turmeric and salt and stir to combine. Pour in 2 cups (480 ml) water, bring to a gentle boil, then reduce heat and simmer uncovered until vegetables are nearly tender, about 12–15 minutes.
4. Stir in the prepared mustard-coconut paste and sugar or jaggery; simmer another 6–8 minutes until the flavors meld and vegetables are cooked through. Add more water if the stew becomes too thick.
5. If using, stir in the milk to mellow the bitterness, heat through gently without boiling, and adjust salt and sugar to taste. Finish with a drizzle of ghee or oil if desired.
6. Serve warm with steamed rice as part of a traditional Bengali meal.