Page 33 - SLURRPP #2

Bengali Traditional

SHUKTA

MAMATADAS
Silchar, Assam, India
INCiREDIENTS

• Potato - 1 no. • Cumin seed paste - (1/2) teaspoon
• Sweet potato - 1 no. • Sugar-1 teaspoon
• Brinjal - 1 no. • Ghee-1 teaspoon
• Drum stick (sajna) -2 nos. • Milk-1cup
• Denga stem -1 no. • Water -4 cups
• Papaya - one-third • Refined oil - 2 teaspoon
• Kancha Kala(Green plantain) -1 no. • Radhuni Bakol (Celeri) paste - 2 teaspoon
• Red mustard - (1/2)tea spoon • Bori (pulse)-150gm
• White mustard -(1/2)tea spoon • Bitter Gourd -1 no.
• Ginger paste - (1/2)tea spoon • Panch phoran- (1 /2) teaspoon
• Poppy seed paste -1 teaspoon • Rujhonti leaves -6nos.
• Green chilly paste - (1/2) teaspoon • Bay leaf ( tejpata ) - 2 nos
• Turmeric -(1/2) teaspoon

METHOD OF PREPARATION:

1. All vegetables are cut to similar
sizes and washed. On a pan
(oven) refined oil is taken and
bori(pulse) is fried and taken out
of the pan.

2. Vegetables are put one after
another on the pan followed by all
spices and paste and fried for 10
minutes. Water and the fried
bori(pulse) are added and boiled
for 10 minutes covering the pan.

3.Milk, ghee, bay leaf and rujhonti
leaf are added. Now the shukto is
ready to be served with plain rice. 1

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