Shukto - Mixed Vegetables

Shukto - Mixed Vegetables

Traditional Bengali Recipes

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) 2 medium

Mulo - মুলো (horseradish) 3 inch approx

Kachakola - কাঁচা কলা (green banana), 2 pcs

Kacha pepe - কাঁচা পেঁপে (green papaya) 100 gm

Eggplant - বেগুন, 1 medium

Gati kochu - গাটি কচু (arbi), 2 small

For Tempering

Sorsher tel - সর্ষের তেল (mustard oil) 2 tbsp

Tej pata - তেজ পাতা (bayleaves) 2

Aada - আদা (ginger) fresh, 1 inches

Shorshe - সর্ষে (mustard seeds) 1 tsp

Radhuni - রাধুনি (ajmud or celery seeds)

Sugar (চিনি), 1 teaspoon

Salt (লবন) to taste

Kalai daal/Matar daal Bori/Vadi/Wadi (sun dried pulse drops of black lentil or Split peas paste) 5 to 6 pcs, fried and crushed slightly.


Dice all the vegetables.

Heat oil in a deep vessel, add bay leaves, minced ginger, mustard seeds, and radhuni to oil and cook till spluttering.

Add all the vegetables, along with the salt and sugar, fry until water evaporate and the vegetables are slightly fried.

Now add enough water to cover the vegetables and bring to boil. Cover and simmer until all vegetables are nicely done.

You may add a tablespoon of ghee at the very end and 1 or 2 slit green chilies cover to let the flavor mingle with the curry. Serve at room temperature with rice.

"Some elaborate cooking items from Chandimangal."

Lāphrā-vyañjana is a preparation in which many vegetables are boiled together, and then a chenka (tempering) is added, consisting of spices like cumin, black pepper and mustard seed.

sārvabhauma pariveśana karena āpane
prabhu kahe,-more deha lāphrā-vyañjane

Moringa Oleifera Flower Curry
Shiuli pata or Jesmine leaves fry
Bitter gourd Lentil - Tetor Dal
Margosa Drink.
Thankuni Juice

(3 reviews)

Another Shukto recipe #2 - an elaborate one

(A very special variety for special occasions like Upanayan, Lord Jagannath Bhog and Chaitanya prasadam or Pitru Paksha ceremony)

Ingredients for 4:

Kachakola - কাঁচা কলা (green banana), 1 pc

Kacha pepe - কাঁচা পেঁপে (green papaya) 100 gm

Ranga aloo - রাঙা আলু (sweet potato) 100gm

Aloo - আলু (potato) 100 gm

Mulo - মুলো (horseradish) 100gm

Patol - পটল (parwal) 150gm

Dharosh - ঢেরস (okra) 150gm

Begun - বেগুন (brinjal) 150gm

Sojne danta - সজনে ডাঁটা (drumsticks)

Ucche - উচ্ছে (bitter melons) 100gm

Spices Wet masala

Posto - পোস্ত (khuskhus)- 2 tbsp

Sorshe - সর্ষে (mustard seeds) - 2 tbsp

White Til - সাদা তিল (white sesame seeds) – 1 tbsp

Kancha lonka - কাঁচা লঙ্কা (green chillies) – 3 to 4

Dry masala

Dhone - ধনে (coriander seeds) dry roast powder 2 tbsp

Methi - মেথি (fenugreek seeds) dry roast powder 1 tbsp

Sukno Lonka - শুকনো লঙ্কা (red chilies) dry roast powder ½ tsp (1 pc)

For tempering

Phanch Phoron (পাঁচ ফোড়ন ) 1 tsp (fennel, black mustard, fenugreek, cumin, and celery seeds)

Tej pata - তেজ পাতা (bayleaves) 2 pcs

Aada - আদা (ginger) fresh, 2 inches, minced,

Sorsher tel - সর্ষের তেল (mustard oil) 100 gm

Milk - দুধ 3 tbsp

Ghee - ঘি, 1 tablespoon

Sugar (চিনি), 1 teaspoon or as required

Salt (লবন) as per taste,

Halud - হলুদ (turmeric powder) 1 teaspoon (optional, not required)

Hot water - গরম জল

Bori/Vadi/Wadi sun dried pulse drops made from Kalai daal - কলাই ডাল (black lentil) or Matar daal - মটর ডাল (Split peas) 5 to 6 pcs, fried and crushed slightly.


Wash the vegetables and cut them into jardinière, 2 inches size long, keep all the vegetables separately.

In a little hot ghee fry the boris and set aside. Fry the bitter gourd and okra, set aside.

For making the wet masala soak each of the mustard seeds, poppy seeds, and sesame seeds in warm water. After 10 minutes grind them with salt and green chilies to a fine paste.

Heat the deep vessel, put oil, fry the vegetables (harder one first) one after another like parwal, papaya, sweet potato, green banana, radish, and potato then add brinjal in the end.

Heat the vessel again, put 1 tbsp of oil, heat until it smokes, put bay leaves, panch phoron, and minced ginger.

Add fried vegetables, salt and sugar. Stir till water evaporates and the oil starts oozing out.

Now add wet masala and turmeric powder, stir till the raw smell goes out, add adequate hot water, stir occasionally.

Add milk, cook for 10 mins in low flame till the vegetables are well cooked, but not mashed and left with a thick sauce.

Add ghee and the dry masala, cover the vessel immediately with a lid, give a standing time for 10 mins.

Add crushed bori. Shukto is now ready to be offered with plain rice.


The rich taste behind every Bengali dish depends upon the different tempering techniques. One of the key-spice is Panch Phoron (five spices) and there are some simple variety or alternatives of spices in it (পাঁচ ফোড়ন) too.

Panch phoron for sabji (veg/nonveg)

Mouri - মৌরি (fennel seeds)

Kalo Sorshe - কালো সর্ষে (black mustard seeds)

Methi - মেথি (fenugreek seeds)

Jeera - জিরা (cumin seeds) and

Kalo jeera কালো জিরা (onion seeds)

Panch phoron for Shukto (bitter curry)

Mouri - মৌরি (fennel seeds)

Kalo Sorshe - কালো সর্ষে (black mustard seeds)

Methi - মেথি (fenugreek seeds)

Jeera - জিরা (cumin seeds) and

Radhuni – রাধুনি (celery seeds)

Panch phoron for tok (sour veg/fruit/nonveg)

Mouri - মৌরি (fennel seeds)

Kalo Sorshe - কালো সর্ষে (black mustard)

Methi - মেথি (fenugreek seeds)

Kalo jeera - কালো জিরা (onion seeds) and

Dhone – ধনে (coriander seeds)