Didu-r Shukto

prep time:: 35 min
total time:: 1 hr

About 8 servings

A traditional first course in Bengali cuisine. This dish is bitter and is meant to cleanse the palate for the dishes to follow. It’s an introductory medley of vegetables, fresh from the farmers’ market. Like the dishes, ’Laabra’, ’Chhechki’, and ’Ghonto’, it’s the Bengali equivalent of a ragout or ratatouille.

ingredients

Mustard oil, 6 tbsp
Black mustard seeds, 1 tbsp
Korolla (bitter gourd), 2 medium, sliced into 1/4th-inch roundels
Raw banana, 2 medium, skin removed and cut into 1-inch cubes
Potato, 1 large, peeled and cut into 1-inch cubes
Brinjal, 1 medium, cut into 1-inch cubes
’Potol’, 3 medium, cut into 1/2-inch roundels
’Shojney-data’, 1 long, cut into 1-inch pieces
’Kumro’ (Indian pumpkin), 1/2 medium, peeled and cut into 1-inch cubes
Cumin powder, 1-2 tsp
Turmeric powder, 3-4 tsp
Ginger, peeled and crushed, 1-2 tsp
Water, 1/2 to 1 cup
Sugar, 1 tbsp
Salt, to taste

directions

1
Toss the korollas well with salt and a little turmeric powder.
2
Fry the korollas in 4 tbsp oil till softened and a little browned. Keep aside.
3
Heat the remaining oil in a pan till smoking. To temper, splutter mustard seeds (or you can use the same amount of ’radhuni bichi’).
4
Put in bananas, potatoes, brinjal, potol, shojney-data and kumro. Saute well.
5
Mix cumin and the remaining turmeric powders in a teaspoon of water. Put this mix in. (This step is optional.)
6
When the vegetables are soft, put in salt, sugar, and half a cup to one cup of water. Bring the water to boil.
7
Cover and cook on medium-high heat for around 10 minutes.
8
When the vegetables are cooked and done, put in the korollas. Cook for another 2 to 5 minutes.
9
Put in a teaspoon of crushed ginger (or ginger paste). (This step is optional.)
10
Adjust seasonings. Turn off heat and cover for 10 minutes.

notes

1. Many terms in this recipe are in Bengali, a regional language in India. 2. This dish should be dry, not gravy-based. 3. Do not put the vegetable, 'jhinga' in a shukto.

Source: Mahua Sengupta