Shukto Recipe

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61 Min

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Ingredients

MAGGI Coconut Milk Powder

1 Sachet

Warm water

2.5 Cups

Yellow Mustard Seeds

1 Teaspoon

Mustard Seeds

2 Teaspoons

Mustard Oil

0.5 Cup

Karela

50 gms

Panch Phoron

1 Teaspoon

Bay Leaf

Potato (Cut Into Small Cubes)

80 gms

Banana (Nendran) (boiled and mashed)

Lauki (Cut into Squares)

100 gms

Raw Papaya

100 gms

Sweet Potato

100 gms

Ridge Gourd

150 gms

Drumstick

100 gms

Brinjal

50 gms

Ginger Paste

1.5 Tablespoons

Sugar

1 Pinch

Salt

1 Pinch

Ghee

1 Tablespoon

Utensils and appliances

Nutritional Information

per serving

Carbohydrates

17.17 g

Energy

295.56 kcal

Fats

23.91 g

Protein

2.25 g

per serving

Recipe steps

61 min

10 min

5 min

10 min

3 min

10 min

8 min

5 min

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Recipe steps

61 min

Step 1

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Prepare Coconut Milk with MAGGI Coconut Milk Powder and 21/2 cups of warm water and keep aside.

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Recipe steps

61 min

Step 2

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Grind together yellow and black mustard seeds with ¼ th cup of water and a pinch of salt to a fine paste and keep aside.

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61 min

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Wash and cut all vegetables into 11/2” finger lengths separately.

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61 min

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Heat mustard oil in a karahi and fry the vadi till light brown. Keep aside. In the same oil fry the karela slices till light brown and remove.

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Recipe steps

61 min

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To the same oil add the panch phoran/radhuni and bay leaves.

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61 min

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When they splutter add the rest of the vegetables except for the fried karela and vadi. Fry on a medium flame for 3 - 4 minutes. Add salt and fry for another 2 mi

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61 min

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Now add the fried karela and vadi. Add the Coconut Milk and sugar and cook till vegetables are done. Add the mustard paste. When the gravy thickens add the ghee.

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Recipe steps

61 min

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Serve with steamed rice. This is a light preparation and a must for all festive occasions to start a meal. Also enjoyed in summer as it is not spicy and heavy.

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Shukto Recipe

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