Bengali Vegetable Curry Shukto or Sukto

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Finally I've managed some time to write my new recipe. Last Friday I cooked a traditional dish called Shukto., after posting the pictures my followers keep asking about the recipe. So I'd to manage some time for it and to share my Grand mom's recipe with them.

Shukto is a traditional bengali dish, which is a part of a full course bengali meal. Shukto should be served at the beginning of the menu. It is a combination of sweet and bitter in taste. Different types of vegetables are used in this recipe. There is no hard and tough rules for Shukto recipe, In every Bengali household there are different types of Shukto recipe, some people add turmeric some people doesn't. This is a very special item of every Bengali occasions, like birthday, marriage etc. My Granny used to make Shukto is a different way. She never used to add turmeric, but she used to add coconut milk at the end instead of milk & maida. And that use to make Shukto different from any others'. Granny's Shukto had a unique taste. Perfect balance of sugar, salt & bitter. My dad use to say that, I prepare Shukto almost like my Granny. And he always like my Shukto more than my mom's made. The recipe which I'm going to share today, is typically our family heirloom recipe, which my grandmother used follow. So let's peek the recipe.




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20 Minutes

30 Minutes



Cooking Level

Meal Type

Festival Food
Jamai Sasthi

Ingredients for Shukto

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Preperation steps for Shukto

Take a big kadai and heat mustard oil in it. Fry the bori first, and keep aside. Now fry the bitter gourd pieces and keep aside them too. In the same oil add all the vegetables, add some salt and fry for 2 minutes. In the meantime, dry roast all the spices mentioned under the heading named ' Shukto Moshla' till nice aroma comes , let them cool down and the grind to make fine powder. Shukto moshla is ready now. You may make a large amount of it and store for later use. Now add the Shukto moshla into the kadai and keep mixing with the vegetables. Now add the 2 cups coconut milk into the kadai, lower the heat, cover with a lid and let the vegetables cook for 10 minutes. After 10 minutes, open the lid check the salt, add some if needed, add sugar as per taste, add the fried bori & bitter gourd, higher the flame and let the gravy boil for 2 minutes. If you think the gravy becomes thicker add some warm water to it and boil for 1 minute.Tempering the Shukto :Now pour the Shukto in a large serving bowl. Clean the kadai, add ghee into it, melt it, add bay leaf, panch foron, radhuni, ginger julienne, fry for few seconds, add the cooked Shukto into the kadai, let it boil for 2 minutes. In the meantime, take the 1/2 cup coconut milk, add 2 teaspoon maida, mix it. No lump should be in the mixture. Now add this maida mixture in the Shukto, boil for 1 minute and turn off the heat. Serve Shukto as a starter of a full course bengali thali. Enjoy....

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