Shukto
The bitterness arouses the appetite! Medicated soup to kick off a Bengali course meal
Description
A traditional vegetarian dish featuring unique bitterness, simmering veg like bitter gourd, eggplant, banana, and taro mildly with milk and 'Panch Phoron' spices.
Restaurants serving Shukto
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bitter gourd
- Eggplant
- Daikon
- Plantain
- Taro
- Milk
- Panch Phoron (Cumin
- Fennel
- Mustard seeds
- Kalonji
- Fenugreek)
- Mustard oil
- Ginger
- Salt
- Sugar
Instructions
- Julienne bitter gourd, eggplant, daikon, banana, and taro; briefly deep-fry bitter gourd to highlight bitterness.
- Heat oil, fry Panch Phoron (
- spices), ginger, and Badi (dried lentil sun-dried nuggets), toss in veg and briefly fry.
- Pour water and milk, simmer until veg is soft, finally add mustard paste and Ghee to adjust taste.
Learn more Spice, substitutes, tips
Key spices
Complex aroma of Panch Phoron and vivid bitter gourd bitterness
Substitutes at Japanese supermarkets
(Difficult to sub due to unique Bengali medicinal nature)
Pairing
Basmati rice、Meals generally
Trivia
[Hardcore] The essence of Bengali cuisine perceiving 'bitterness' as part of deliciousness. The unique aroma from 5-spice 'Panch Phoron' gently links veg sweetness and gourd bitterness based on advanced culinary theory.
Eating tips & etiquette
[Unique Eating] Eaten 'first' in a formal Bengali lunch course, stimulating the stomach with bitterness to boost appetite for subsequent dishes!
Allergen
Dairy