Recipes
Name of the recipe - Shukto
Ingredients
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kaachkola (plantain ) 1
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mulo (lobok/daikon) 1 cup
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aloo (potato) 1 medium
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begun (eggplant) 1 medium
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uchche (bittermelon) 1 (slice thinly)
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shorshe (mustard seeds) 1-1/2 tbsp.
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methi (fenugreek seeds) 1/2 tsp.
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posto (poppy seeds) 2 tbsp.
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salt to taste 1 tbsp.
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Method of Preparation
Soak 1 tbsp. of each mustard seeds and poppy
seeds in warm water. Cut plantain, lobok, potato and eggplant
lengthwise (about 2" long). Heat 1/4 cup of oil in a wok.
Fry the eggplant pieces, set aside. Fry the bitter melon slices,
and set aside. In the remaining oil, roast 1/2 tsp. each of
fenugreek seeds and mustard seeds. When mustard seeds start to
pop, add to it the plantain, lobok(mulo), and potato and stir
fry in medium heat.
As you stir the vegetables, blend the soaked
mustard seeds and poppy seeds and about 1" long fresh
ginger root, all in a blender into a smooth paste. After stir
frying vegetables for about 5 to 7 minutes, add the blended
mixture to the vegetables and stir constantly for about 2
minutes. Add salt. Also, add the fried bitter melon slices and
eggplant pieces. Add now to the "shukto" about 1/2 cup
of hot water and cover wok for about 5 minutes, stirring
occassionally and check if the vegetables are cooked or not.
When vegetables are all cooked, pour on top about 1 tsp. of
either butter or ghee. Serve with rice.
Note
It's highly effective in Diabetes, any skin disorder and liver disorder.
Reduces the aggravated condition of Pitta
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