Shukto is a traditional Bengali mixed vegetable curry featuring bitter gourd, raw banana, drumstick, brinjal, potato and other vegetables cooked with mustard paste and milk to create a balanced flavorful dish. Here’s my detailed Shukto recipe, which I first learned from a relative and have gradually refined over time.
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About Shukto Recipe
Shukto, also spelled "Shuktō" or "Shukta," is a traditional Bengali dish known for its subtle bitterness. Typically prepared with bitter gourd (korola) and an assortment of vegetables, it features a mildly spiced, sometimes milk-based gravy that enhances its distinct flavor.
The name "Shukto" likely comes from the Sanskrit word "shukta" (शुक्त), which means bitter.
In Bengali culinary tradition, bitterness is considered a flavor that helps cleanse the palate and stimulate digestion, and a meal often begins with a bitter dish like shukto.
Ingredients
Vegetables: Shukto is a unique mixed vegetable curry. It consists of vegetables like, raw banana, potato, brinjal, bitter gourd, drumsticks, etc. You can also other vegetables like papaya, sweet potato, etc.
Spice Powders: Turmeric powder, coriander powder, cumin powder, etc.
Mustard Paste: I always make mustard paste by blending black and yellow mustard seeds together.
Oil/Ghee: Biye barir shukto is a classic Bengali dish, I use mustard oil for cooking and deshi ghee to sprinkle on top.
Others: Radhuni (celery seeds), paanch phoron, milk, udad dal bori, etc.
Instructions
Here’s the detailed step-by-step description of Bengali style Shukto Recipe from scratch.
Make Ground Panch Phoron
Dry roast 1 tsp each of mustard, fenugreek, nigella, cumin, and fennel seeds in a dry pan over medium heat until aromatic (1–2 minutes).
Let them cool completely.
Grind into a coarse powder using a spice grinder or mortar-pestle. Set aside — this will be used to finish the dish.
Prep and Cook the Bori (Lentil Dumplings)
In the same dry pan, dry roast the bori over medium heat until they are lightly golden and aromatic.
Remove and heat a little oil, then fry the bori until golden brown. Drain and set aside on a plate.
Fry Vegetables (One by One)
Cut all vegetables into even-sized pieces.
Heat oil in a pan (mustard oil preferred) and fry each vegetable separately. Sprinkle a pinch of salt and turmeric powder with each batch.
Fry until just soft and lightly golden — don’t overcook. Set each fried vegetable aside on a large plate.
Tempering with Radhuni
Add the fried vegetables and green chili into the pan and stir gently. Sprinkle in cumin powder, coriander powder, and ginger paste. Mix well so the vegetables are coated with the spice blend. Sauté gently for 2–3 minutes.
Add Spices and Vegetables
Add the fried vegetables back into the pan and stir gently.
Sprinkle in cumin powder, coriander powder and ginger paste. Mix well so the vegetables are coated with the spice blend.
Sauté gently for 2–3 minutes.
Add Mustard Paste & Liquid
Stir in mustard paste and quickly mix it into the vegetables. Immediately pour in 1 cup water and ½ cup milk to avoid overcooking the mustard. Stir everything together gently.
Final Seasoning and Simmer
Add salt to taste and ½ tsp sugar to balance the bitterness from the bitter gourd.
Let the curry boil gently for 5–7 minutes over low-medium heat until the vegetables absorb the flavors and the curry slightly thickens.
Add the fried bori towards the end — they’ll soak a bit of the curry while remaining slightly crisp.
Switch off the heat. Drizzle in ghee for aroma. Sprinkle ground panch phoron generously over the top.
Cover and let sit for a few minutes before serving — this helps all the flavors meld beautifully.
Serving Suggestions
Shukto is traditionally served as the first item of a full-course Bengali lunch, especially on festive occasions or family gatherings or Bengali weddings aka Biye bari.
Serve it warm with steamed white rice. A little bit of salt or ghee on the rice can enhance the taste further when served with Shukto.
Substitutions
If you want to make this mixed vegetable curry vegan, then avoid adding ghee at the end. Also, you can substitute milk with coconut milk.
Top tips
- Radhuni (wild celery seed) is traditionally used for tempering. If unavailable, use paanch phoron (Bengali five spices)
- Shukto needs a touch of sweetness to balance the bitter notes, but it shouldn't become sweet. Add just a pinch of sugar.
- Adding a splash of milk or a slurry of milk and flour (maida or rice flour) at the end helps reduce bitterness and creates a smooth texture. Simmer gently after adding it for best results.
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Biye Bari Style Shukto Recipe
Materials
- ½ cup Bitter Gourd cut into elongated shape
- ½ cup Brinjal cut into elongated shape
- 2 nos Drumstick cut into 2-3 inches long pieces
- ½ cup Potato cut into elongated shape
- ½ cup Raw Banana (Kancha Kola) cut into elongated shape
- 8-10 Lentil Dumplings (Bori)
- 1 tablespoon Mustard Paste
- 1 teaspoon Radhuni
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- Salt to taste
- ½ teaspoon Sugar as required
- ½ cup Mustard Oil
- ½ cup Milk
- 1 teaspoon Ghee
- 1 teaspoon Panch phoron
Instructions
- Dry roast panch phoron and grind to make powder and keep aside.
- Heat a pan and dry roast the lentil dumplings and keep aside.
- Later add oil in the pan and fry the dumplings until golden and set aside.
- Now fry each vegetable separately with little salt and turmeric powder.
- After frying the vegetables in different batches, keep them aside.
- Next add 2 teaspoons of oil in the pan and add radhuni (celery seeds).
- Once the oil is fragrant, add all the fried vegetables and green chili.
- Next add jeera powder, coriander powder and ginger paste. Mix them well.
- Add mustard paste and quickly mix it before adding one cup of water and half cup of milk.
- Adjust the seasoning and add little bit of sugar to balance the bitterness from the bitter gourd.
- Allow to boil the curry for few minutes and later switch off the gas.
- Drizzle ghee over the dish and finish with a sprinkle of ground panch phoron.
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