A Bengali lunch can be complete without the shukto. Shukto is a vegetarian preparation with loads of vegetable, and for a change its among the very few dishes.


Aubergine (Begun): 1 medium
French Beans (Bean): 5 -6
Bitter gourd (Karola): 2 medium sized
Potato (Alu): 2 medium sized
Ridge gourd (Jhinge): 1
Mustard seed (Sarshe): 1 tablespoon
Drumsticks (Sajner data): 2, cut into one inch lengths
Raw rice (Atop chal): 2 tablespoon, coarsely made into paste
Turmeric powder (Halud guro): ½ teaspoon
Ginger paste (Ada bata) 1 teaspoon
Mustard paste (Sarse bata): 2 tablespoon
Mustard oil (Sarser tel): 4 tablespoon


1. Dice the vegetables into even size pieces.
2. Heat 3 tablespoon of oil in a wok, throw in the mustard seeds and grinded rice
3. Add all the vegetables as the mustard seeds start popping
4.Mix the oil well with the vegetables and let it cook in low flame under cover
6. Take out the cover when the vegetables are half done, pour in little water (about half cup), ginger and mustard paste, turmeric powder; mix well
7. Cook for about 5 min or till the vegetables are well cooked
8. Pour in the rest of the mustard oil and take out of flame
9. Shukto tastes best with warm white rice