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Shukto - Mixed Vegetables

Shukto - Mixed Vegetables Traditional Bengali Recipes PRASADAM Shukto recipes- A bitter mixed vegetables dish Shukto, the bitter taste curry is a regional favorite of the people of Bengal, Orissa, and Assam taken generally as a starter item during the midday meal. From mythical Shiva (in the narrative poems of Annadamangal) requested Devi Annapurna to cook some dishes including “Shukuta” to the historical figure Shri Chaitanya, the medieval Bengali loved the Shukto. In Shukto the bitterness is rarely allowed to overpower the other flavors like sharpness of mustard paste, poppy seeds, and slight bitterness of sesame seeds, and flavors of ghee too. (see more traditional Bengali bitter recipes). By Bengali Dutta
Published: December 19, 2013
Tips: The rich taste behind every Bengali dish depends upon the different tempering techniques. Shukto - Mixed Vegetables recipe Shukto recipe #1 (A regular dish) Ingredients for 4:
Ucche - উচ্ছে (bitter melons) 2 medium
Aloo - আলু (potato) …

Down to earth, full of common senses

Gati kochu and chingri tarkari - Simple Arbi Prawn

Gati kochu and chingri tarkari - Simple Arbi Prawn

bengali gatikochu and prawn curry

Simple and easy Arbi Prawn Curry

By published by Prasadam:
I was hesitating, should I add some more effort to make an eye-catching dish or should I keep the dish simple following tradition. I thought, lets follow tradition. This is one of those authentic and local recipes of which I am going to make a virtual library for my dearest and nearest Bengalis who love to eat desi khana from videsh [making home away from home]
2.6 stars based on 15 reviews | Prep time: | Cook time: | Total time: | Yield: 4 | Serving size: 1 tbsp | Calories per serving: 80

Ingredients:

  • Arbi sliced in half: 1 cups , boiled
  • Boiled potato, sliced: 1/2 cup
  • Prawn: 1/2 cup, deveined
  • Onion slices: 1 large
  • Turmeric, chilli powder, coriander spice powder:
    1 teaspoon each
  • Salt and sugar: to taste
  • Whole cumin seeds for tempering: 1 teaspoon
  • Whole red chillies and bay leaves: 2 each
  • Mustard oil: 2 teaspoon
  • Boiling water: 1 cup
  • Lemon leaves and green chillies: 2

Directions:

1.  Season the prawns with a dash of salt and turmeric. Take all the powdered spices and make a paste with enough water, keep aside.

2.  Heat oil in a medium pan, add broken red chilli and bay leaves, add whole cumin seeds and stir, add sliced onion and prawn. Now add rest of the vegetables, stir well.

3.  Now add spice paste, salt and sugar, keep stirring. Add hot boiling water carefully in the pan, cover and cook on low fire for 10 minutes.

4.  Put off the fire and keep the pan covered for another 5 minutes. Serve this very tasty Bengali arbi dish with hot rice.


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s Thankuni Pata Bata recipe mandukaparni brahmi booti Centella asiatica

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