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and Recipes
RECIPES
Name of the recipe - S hukto
Ingredients
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Shukto
|
| kaachkola (plantain ) 1
|
| mulo (lobok/daikon) 1 cup |
| aloo (potato) 1 medium |
| begun (eggplant) 1 medium |
| uchche (bittermelon) 1 (slice
thinly) |
| shorshe (mustard seeds) 1-1/2
tbsp. |
| methi (fenugreek seeds) 1/2
tsp. |
| posto (poppy seeds) 2 tbsp. |
| salt to taste 1 tbsp. |
Method
of Preparation
Soak 1 tbsp. of
each mustard seeds and poppy seeds in warm water. Cut plantain,
lobok, potato and eggplant lengthwise (about 2" long). Heat 1/4
cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the
bitter melon slices, and set aside. In the remaining oil, roast 1/2
tsp. each of fenugreek seeds and mustard seeds. When mustard seeds
start to pop, add to it the plantain, lobok(mulo), and potato and
stir fry in medium heat.
As you stir the
vegetables, blend the soaked mustard seeds and poppy seeds and about
1" long fresh ginger root, all in a blender into a smooth
paste. After stir frying vegetables for about 5 to 7 minutes, add
the blended mixture to the vegetables and stir constantly for about
2 minutes. Add salt. Also, add the fried bitter melon slices and
eggplant pieces. Add now to the "shukto" about 1/2 cup of
hot water and cover wok for about 5 minutes, stirring occassionally
and check if the vegetables are cooked or not. When vegetables are
all cooked, pour on top about 1 tsp. of either butter or ghee. Serve
with rice.
Note
It's
highly effective in skin disorder and liver disorder. Reduces the aggravated
condition of Pitta
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