Shukto Recipe
Medium
•61 Min
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Ingredients
6
ingredient_quantity
recipe ingredient
Maggi Coconut Milk Powder
1
Sachet
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
2
Potato (Peeled & Cut Into 1 Inch Cubes)
80
gms
Banana (Nendran) (boiled and mashed)
1
Lauki
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 (To Taste)
1
Pinch
NESTLÉ EVERYDAY Shahi Ghee
1
Tablespoon
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
17.17 g
Energy
295.56 kcal
Fats
23.91 g
Protein
2.25 g
Nutrition Table Footer
10 min
10 min
5 min
10 min
3 min
10 min
8 min
5 min
Recipe steps
61 min
Step 1
Prepare Coconut Milk with MAGGI Coconut Milk Powder and 21/2 cups of warm water and keep aside.
Recipe steps
61 min
Step 2
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.
Recipe steps
61 min
Step 3
Wash and cut all vegetables into 11/2” finger lengths separately.
Recipe steps
61 min
Step 4
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.
Recipe steps
61 min
Step 5
To the same oil add the panch phoran/radhuni and bay leaves.
Recipe steps
61 min
Step 6
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
Recipe steps
61 min
Step 7
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.
Recipe steps
61 min
Step 8
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.