It is a Begali preparation without which Bengali lunch is in complete. It is a combination of many vegetables along with bitter gourd, Bitter gourd is the prime ingedient, but this recipe is not that bitter as we expect it to be.
INGREDIENTS:
Bitter gourd (2).
Brinjal (1/2 th).
Raw banana (1).
Potatoes (1).
Beans (5-6).
Papaya (1/4th).
Milk (1/2 cup).
Saunf powder (2 TBs).
Mustard powder (2 TBs).
Grated coconut (1/4 cup).
Kalonji or Panch foron (1 Tsp)
Mustard Oil.
Salt to taste.
Ghee (1 Tsp).
Bori few in number. (Bori is any lentil say as masoor, moong, or poppy seeds grind to paste and then dried up in form of small small dumpling in scorching sun. The dried dumplings can be preserved for any further use. These are called bori.)
PROCEDURE:
Wash and cut all the vegetable in vertical shape, and fry them and also fry bori in oil individually and set aside. Say as all bananas at a time, bitter gourd at a time. Remove excess oil and leave about 1 TBs of oil in it. Now add Kalonji or panch foron to it, as smoke emits add all the fried vegetables to it, now add little salt and water about a cup and milk and cook till it comes to boil. As it starts boiling add saunf powder and mustard powder to it, else make a mixture of saunf powder, fried bori and mustard powder with little water before hand and add to the pan, allow it to cook till all vegetables gets softer now add coconut to it and allow it to cook, keep the consistency of gravy as you desire, many like it thick. Sprinkle some saunf powder above along with some ghee and off the flame. Enjoy the greatness and goodness of shukto.
You can add many number of vegetables to it, say as wax gourd, broccoli, Drumsticks and many more as you desire to.
Fried Bori when allowed to boil, bulges and emits its taste.
INGREDIENTS:
Bitter gourd (2).
Brinjal (1/2 th).
Raw banana (1).
Potatoes (1).
Beans (5-6).
Papaya (1/4th).
Milk (1/2 cup).
Saunf powder (2 TBs).
Mustard powder (2 TBs).
Grated coconut (1/4 cup).
Kalonji or Panch foron (1 Tsp)
Mustard Oil.
Salt to taste.
Ghee (1 Tsp).
Bori few in number. (Bori is any lentil say as masoor, moong, or poppy seeds grind to paste and then dried up in form of small small dumpling in scorching sun. The dried dumplings can be preserved for any further use. These are called bori.)
PROCEDURE:
Wash and cut all the vegetable in vertical shape, and fry them and also fry bori in oil individually and set aside. Say as all bananas at a time, bitter gourd at a time. Remove excess oil and leave about 1 TBs of oil in it. Now add Kalonji or panch foron to it, as smoke emits add all the fried vegetables to it, now add little salt and water about a cup and milk and cook till it comes to boil. As it starts boiling add saunf powder and mustard powder to it, else make a mixture of saunf powder, fried bori and mustard powder with little water before hand and add to the pan, allow it to cook till all vegetables gets softer now add coconut to it and allow it to cook, keep the consistency of gravy as you desire, many like it thick. Sprinkle some saunf powder above along with some ghee and off the flame. Enjoy the greatness and goodness of shukto.
You can add many number of vegetables to it, say as wax gourd, broccoli, Drumsticks and many more as you desire to.
Fried Bori when allowed to boil, bulges and emits its taste.
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