Showing posts with label Bitter Gourd. Show all posts
Showing posts with label Bitter Gourd. Show all posts
Tuesday, August 14, 2018
What a Bittergourd Kismur -- on Independence Day
Tomorrow is India's Independence Day and all I can think of is I am in 3rd grade dressed in bottle green or khaki or some patriotic color safari suit kind of uniform, apparently like Subhas Bose, and standing on a stage with few more freedom fighters and not been given a single word to speak as per the script. I look almost like Jeetendra in a safari suit except that I also had to wear circular steel rimmed glasses like Bose and my hair was tucked under a cap.
And then came the calamity. Nope, nothing to do with Netjaji's politics. It was all to do with our Dhobiji actually.
That shirt had 5 medals pinned on it by my teacher, decorations like the INA military uniform. I thought they were gold. The Dhobiji cared neither for Netaji nor for his uniform.
Don't think his lot had improved in any significant way after independence. This was the early eighties.
Everyone in our neighborhood considered him as several caste lower and though they wore the clothes washed and pressed by him, they were acutely conscious of not indulging in any other touchy-feely relation with him. So much so, that my very staunch grandmother would instruct him to air drop the stack of freshly washed, ironed and folded clothes on the sofa, in fear that he did not touch any animate or in-animate object in our home.
Sigh!If I had someone delivering washed and folded clothes to my doorstep I would hug, kiss and even marry him right away.
So anyway, when that Jetetendra, oops sorry Subhas Bose uniform was sent to him to be washed and pressed so that I could return it in its pristine condition to the teacher, he did not pay as much attention to the medals and such. He was clever enough to know they weren't gold. The result of his nonchalance was that of those five medals one went missing. And my heart stopped in tracks right there. My heart was gripped with a cold, dismal fear just thinking what my very Catholic teacher in my very catholic convent school would have to say on this. The British were long gone but I was terribly afraid of my crisp English speaking teachers, with names like Mary and Bridgette, and who I was sure came from some foreign country.
I don't remember what exactly happened thereafter except that my father had to go and meet the teacher and blame the Dhobiji, who thankfully knew no English and so wasn't summoned to school. For the next few months my position as the teacher's favorite was upended by my other classmates and I moped and lived in fear and never looked forward to Independence day celebrations ever. I rather stayed in and watched the flag hoisting on TV.
And then many years later, I went and got married on Independence day as it was the last wedding day with the last wedding muhurta for the season as per the Hindu wedding calendar!!!
I am sure that no-caste Dhobiji had something to do with this. Or my Anglican teacher. 😜
The only word to describe this whole situation is KISMUR. Yep, "what a Kismur", sums it all up.
Tuesday, May 17, 2011
Shukto -- almost a pictorial
Shukto
Shukto is a mix of vegetables with an emphasis to the bitterness, a preparation where instead of hiding the bitterness , it is the taste around which the dish evolves. Here is my Bengali Shukto Recipe
A traditional Bengali meal usually consists of five to six courses, starting off with something bitter and ending with a sweet dessert. Dal–bhaja (lentil soup & fritters), a vegetable, fish and chutney find their way in between and are served as well as eaten in that order. I think the six courses were to give importance to the six basic tastes or rasas. The first course which is bitter can be a dry preparation of Uchche (bitter gourd), fried neem leaves, neem-begun(neem leaves and brinjal lightly sauted) or the culinary epitome of bangla cuisine the Shukto.
Shukto is a mix of vegetables with an emphasis to the bitterness, a preparation where instead of hiding the bitterness , it is the taste around which the dish evolves. The bitter taste is said to be good for cleansing the palate and also for letting the digestive juices flow and so no doubt it is a good start off to the meal to follow.
Shukto is also a culinary experience for whoever eats it and a culinary achievement for whoever cooks it. In fact a Bengali cook is judged by his or her shukto preparation.
Now, if you know me or even if you don't, you should know that I am not your regular everyday shukto making kinda gal. Heck, I am not even a gal any more, but that is besides the matter. I do not get up at 5 in the morning and make shukto, dal, maacher jhol and bhaat. Ok, so nobody does that anymore. No one gets up at 5 apparently. I do at 5:30, tap the snooze button and drag myself out at 6. But even that is besides the matter.
The crux of the matter is I am not the kind who can make shukto without a thought and with a song on their lips. I cannot cook shukto for 20 people coming home for dinner. I have to weigh the decision in my head for several days, shrug off a near reached decision several times, make long lists about six different vegetables, tear them off and then eat a sandwich from Panera. After all this the shukto gets cooked probably twice or maybe four times in a year, once in each season, not bad.
This does not mean that the husband, who loves shukto more than anything does not get his fill. I do occasionally end up cooking it
Before going into the recipe I would briefly describe the medley of veggies that go into this dish. Lots of veggies to be chopped so be sure to get your bitter (uh-oh better) half to chop them up.
Uchche or Bitter Gourd -- Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. http://www.ayurbalance.com/explore_foodbittergourd.htm
Bitter gourd is also known to cure or at least control diabetes.
Jhinge or Ridge Gourd -- http://en.wikipedia.org/wiki/Luffa
Begun or Brinjal
KanchaKola or Raw Cooking Banana – This vegetable is more popular in the south of India. In Bengal it is popular as a vegetable which is often prescribed to treat a weak stomach or diarrhea.
String Beans
Potatoes
Mulo or Raddish – I diddn’t have these at home
When I last posted my Shukto recipe in 2006, in the beginning days of my blogging, my Ma was here and she was the one who barked out the instructions. That post had several comments, some said the standard "great recipe", a couple made it and liked it, someone protested about not using "radhuni". Now radhuni is an elusive ingredient in my pantry. My Ma, her mother my dida all being probashi bangalis(bengalis settled outside of West bengal) adjusted and substituted in absence of this spice which you rarely find outside Bengal.
Spices for Shukto
However, now I do have Radhuni in my pantry, used only for Shukto or for a Dal phoron.
Radhuni, Methi seeds, Tej Patta(not in pic), Hing and grated Ginger -- these are the spices I use for phoron or tempering my Shukto.
Next is mustard paste, a paste of yellow mustard seeds and a little bit of poppy seeds. Do not every put any Chili or Chilli powder in shukto. It's a strict No.
I have also found that a pinch of Sunrise Shukto Masala or a pinch of dry roasted Paanchphoron +Cumin powder sprinkled at the very end, adds a nice touch to the Shukto.
Radhuni, Methi seeds, Tej Patta(not in pic), Hing and grated Ginger -- these are the spices I use for phoron or tempering my Shukto.
Next is mustard paste, a paste of yellow mustard seeds and a little bit of poppy seeds. Do not every put any Chili or Chilli powder in shukto. It's a strict No.
I have also found that a pinch of Sunrise Shukto Masala or a pinch of dry roasted Paanchphoron +Cumin powder sprinkled at the very end, adds a nice touch to the Shukto.
Having said this, let me make it clear that if you do not like my shukto, pick up the phone, dial 011-91-33 and any number after that and get the detailed recipe from your Mom, your Ma-in-law, your aunt, your uncle or anyone who is the shukto master in your family. You can even skype. It is easy now days. It does not cost a bomb to outsource a recipe from overseas.Tell me what they said and we can chat.
Get this recipe in my Book coming out soon. Check this blog for further updates.
Read more...
Shukto
Ingredients
Vegetables
1 Alu or Potato
1/2 of a large Mulo or White Radish or a bunch of small red ones,
1 medium sized Jhinge or ridge Gourd,
1 medium sized KanchaKola or Green Plantain
1 Begun or Eggplant(the slender one),
1 Uchche or Bitter Gourd,
a bunch(about 10) of long green beans or string beans
5-6 Drumsticks
Spices for Tempering
1/2 tsp Radhuni(optional. In it absence use Paanchphoron),
1/2 tsp Methi(fenugreek) seeds
2 bay leaves,
a pinch of Hing(asafoetida)
2 tsp grated ginger
Other Spices
1 Tbsp Mustard paste( Soak and grind
2 tsp grated ginger
Other Spices
1 Tbsp Mustard paste( Soak and grind
1 tbsp mustard seeds + 1 tsp poppy seeds + little salt to make this)
Dry roast 1 tsp paanchphoron + 1/2 tsp Cumin and grind to a powder. We need a pinch of this. OR use a pinch of Sunrise Shukto Masala
Salt - to taste
Sugar - 1 tsp
Turmeric powder - 1/2 tsp to sprinkle on vegetables during sauteing
Ghee and Vegetable Oil
Milk - 1/2 Cup or less
Vadi or Dal Bori
Salt - to taste
Sugar - 1 tsp
Turmeric powder - 1/2 tsp to sprinkle on vegetables during sauteing
Ghee and Vegetable Oil
Milk - 1/2 Cup or less
Vadi or Dal Bori
Start Cooking
Make a list and buy the following vegetables on you next errand
1 Alu or Potato
1 Mulo or White Radish or a bunch of small red ones,
1 Jhinge or ridge Gourd,
1 KanchaKola or Green Plantain
1 Begun or Eggplant(the slender one),
1 Uchche or Bitter Gourd,
a bunch(about 6-8) of long green beans or string beans
You can also add drumsticks, zucchini etc.
Wash and chop the vegetables along the length. See pic here.
Soak and grind
1 tbsp mustard seeds + 1 tsp poppy seeds + little salt,
to a paste with little water. We will need 1 Tbsp of Mustard paste for this dish
Heat Vegetable Oil in a Kadhai/Frying pan
Saute the vegetables in batches, bitter gourd being the last, lightly. Sprinkle a little turmeric powder while sauteing. Remove and keep aside
Heat 2 Tbsp of ghee+ 1 Tbsp Vegetable Oil in a Kadai/Frying Pan
Temper with
1/2 tsp Radhuni(optional. In it absence use Paanchphoron),
1/2 tsp Methi(fenugreek) seeds
2 bay leaves,
a pinch of Hing(asafoetida)
Add 1 tbsp of grated Ginger.
When they start sputtering and you get the aroma of hing , add 1 Tbsp mustard paste
Add the sauteed veggies and mix well. About 2-3 minutes
Add 1 Cup water. Add salt to taste. Bring it to a simmer. Cover and cook till veggies are cooked well.
Add about 1/2 Cup of Milk (less if using whole Milk). Simmer at low heat.
Once the vegetables are almost done add 1/2-1 tsp of sugar.
Add the fried vadis at the end.
Finish off with a pinch of aromatic Shukto Masala (the Sunrise brand) or a dry roasted Paanchphoron + Cumin powder
Serve shukto with white rice
Saturday, June 13, 2009
Bitter Better Uchche
I have always talked about how Bengalis love bitterness, not in life but definitely in their food. A traditional Bengali lunch will almost always begin with some bitter preparation of Bitter Gourd or bitter tender Neem leaves. This is in sync with Ayurveda, with the concept of cleansing your palate before you delve into more complex and rich food.
Of all the bitter foods that we Bengalis are subjected to since childhood, I would say Bitter Gourd or Uchche is the meekest. After years of being subjected to chirotar jal ( chirota, a plant whose leaves were soaked in water to make a bitter concoction), first thing in the morning on weekends you do start appreciating uchche. Even thinking of chirotar ras gives me the shudders and makes me glad that I grew up and have enough liberty to declare a chirota free house.
And then there was Kalmegh, the nightmare. See the name, KalMegh loosely translates to Dark Cloud. How could something that sounded so ominous be pleasant ? As a child if my nature at any times turned from sunny to irate or my tantrums over exceeded the usual quota my Ma attributed the behavior to worms in my tummy rather than behavioral dysfunction(??). Backed with my Dida's support she treated me to kalmegh er bori (crushed leaves of the dreaded kalmegh shaped into pellets) or kalmegh er ros(juice of kalmegh leaves) which were supposed to be potent enough to get rid of worms. Actually she even got a bottle of Kalmegh extract for S which of course I did not dare to use on the unsuspecting child
Truth be told these herbs/medicinal plants did work wonders for the system and my Ma went through a lot of effort to prepare such concoctions. If only I drank them religiously instead of pouring them on the Tulsi in our balcony, I would have flourished today instead of the "still growing strong" Tulsi
Though I have got over those bitter plants, bitter gourd or uchche is a staple on the menu at my home almost every other week. D loves it(yewww !!) and S eats it dipping it in a bowl of yogurt.
Uchche bhaate or Bitter gourd boiled/steamed and then mashed with potatoes, drizzled with mustard oil and salt is the most common thing on the menu. Though we don't add the potatoes any more and serve it just with little mustard oil and salt
Uchche Bhaja or Fried bittergourd is another simple preparation where you chop the bitter gourd in thin slices, smear them with little turmeric and salt and let it sit for 15-20 minutes. You then fry them in smoking mustard oil(any other white oil works) till they are crisp. I usually shallow fry and so mine are not as crispy as my Mom's
Next is the Uchche Begun which is a dry preparation of Bitter Gourd and soft velvety eggplants. Cooked with minimum spices, the eggplant complements the bitter gourd beautifully and yet does not undermine it. When had with steaming rice it is a beautiful starter preparing your palate for better things to come
Read more...
Uchche Begun/ Bitter Gourd and tender eggplants
Prep: Wash and chop two medium sized bitter gourd to small pieces. Wash and chop two medium sized Japanese eggplants, the long slender ones, in small cubes
Start Cooking:
Heat Oil(preferably Mustard Oil but others work fine) in a Kadhai/Frying pan
Fry the eggplants with 1/4 tsp of turmeric powder till they are soft and lightly browned. Do NOT deep fry as in begun bhaja
Remove and keep aside
Temper the oil with 1/2 tsp of Kalonji/Nigella seeds and 5-6 slit hot Indian Green Chillies
Add the bitter gourd, sprinkle a little turmeric and saute till they are soft. Usually I cover and stir in between with a sprinkle of water to hasten the process and not to make the bitter gourd crunchy
Once they are soft, add the eggplants
Add salt, mix all nicely together and cook till both the veggies are done
The end result is a bitter medley of eggplant and bitter gourd. Standard way of eating is mixed with white rice
Other dishes with bitter gourd:
Uchche Posto Jhuri
Shukto
Wednesday, February 21, 2007
Ma er Tetor Dal ~ Dal with Bitter Gourd
…or My Mother's Bitter Dal is a Dal or Lentil Soup with veggies like Lauki or Bottle Gourd and Karela or Bitter Gourd. This is also an entry for this week’s WHB from both me & my Mother.
I wanted to highlight the vegetable Karela or Bitter Gourd for this week’s WHB hosted by Anna of Anna's Cool Find. Karela or Korolla as we say in Bengali and its smaller cousin Uchche, which I can rarely find in the stores here, is a very popular vegetable in Bengali cuisine. As I said earlier (in Shukto post) the first course of a Bengali meal is usually bitter to cleanse the taste buds. The Bitter Gourd serves this purpose delightfully and so is much loved in Bengali households. Uchche Bhaja - Thinly sliced Bitter Gourd and then fried, Uchche Begun – Bitter Gourd and Eggplant chopped in small pieces and then sauted, Uchche-Alu Seddho – Bitter Gourd and Potatoes simply boiled and mashed with little mustard oil and salt are almost every day part of a typical Bengali cuisine. And Bengali cuisine doesn't want to get rid of the bitterness of Bitter Gourd, no way, they need that bitterness in full volume.
Me who did not love this bitter tasting veggie much had a hard time growing up as any one can imagine. Even now while D chomps on boiled Karela gleefully I swallow it down with water and sugar!! I guess it's an acquired taste and not everyone can appreciate the bitterness. However as I grow older or old as is the case, I appreciate this veggie more and try to incorporate it in some form in my diet.
Since my Ma is here, over the weekend I tried out this Dal with her narrating the steps and also judging each of my steps. Bitterness is mellowed down in this Dal and though it is called Tetor Dal or Bitter Dal, bitterness is just a mellowed fleeting taste intermingling with the subtle sweetness of the lauki or bottle gourd and the taste of the yellow Moong Dal itself. The "T" in Tetor is pronounced as "T" in Tai-chi with the tip of your tongue touching the base of your teeth
This Dal is best enjoyed with white rice accompanied with a veggie side or with some veggie fritters and usually served at lunch. This is served not only as an everyday dal but also if you are serving a traditional Bengali lunch.
You can also have it by itself like I did yesterday, a bowl of this Dal with some crisp salad of finely chopped cucumber and carrots in lime juice.
Read more...
What You Need
Split Yellow Moong Dal ~ 1 cup
Lauki or Bottle Gourd ~ 6oz cut into large cubes as seen in the above pic. I used a little less than half of a medium sized lauki
Karela or Bitter Gourd ~ 1 cut into small pieces as seen in the pic
Ginger ~ 2" grated
For Phoron or temperingMustard seeds ~ 1/2 tsp mustard
Green Chillies ~ 4-5 slit
Salt
Oil
Ghee ~ 2 tsp
How I Did It
Wash, Peel and chop the Lauki or bottle gourd in large pieces a seen in the pic.
Wash & Chop the karela or bitter gourd in small pieces as seen in the pic
Heat a Kadhai or Frying Pan
Dry roast the split yellow moong dal till you get that nice roasted smell and see the dal has browned very lightly
In a pressure cooker, cook the now roasted dal and the lauki with twice the amount of water i.e. dal : water in ratio of 1:2
Heat Oil & 1 tsp of Ghee in a Kadhai/Frying Pan. My mother uses Ghee but I used Canola and a little bit of ghee for that flavor. You can do this in ghee if you want
Sauté the chopped karela till they are lightly browned and remove and keep aside
Add 1/2 tsp of mustard seeds to the oil
When the Mustard starts sputtering add the grated ginger and slit green chillies
Sauté for a couple of minutes and add the pressure cooked dal and lauki
Sauté a little and add the fried karela
Add about 3-4 cups of water
Add salt and bring to a boil
Add about ½ tsp of Ghee before you take the Dal off the heat
Enjoy with white rice and other veegie sides. We had this with thinly sliced potato fries and hot white rice
Why Bitter Gourd is Good For you
This is a tropical and subtropical vine, which is widely grown for edible fruit. The fruit is among the most bitter of all vegetables. This is also known as Bitter Melon and there is a Chinese as well as Indian variety
The bitter melon more typical of India has a narrower shape with pointed ends, and a surface which is ridged. It looks like the one shown in the above pic and is known as Karela in Hindi and Korolla in Bengali. There is another smaller variety which is commonly known as Uchche in Bengal and is supposed to be more bitter.
Bitter Gourd aids or stimulates digestion. It is also very useful in treating Diabetes Melitus and helps control Blood Sugar. Compounds in this bitter vegetable may also be effective for treating HIV. Check Wiki here for more info.
Another Good Source of Bitter Gourd info -- here
Note: Pressure Cooker tips from IndoSunGod
Trivia:Other than India the Bitter Gourd also known as Bitter Melon is very popular in China, Vietnam, Phillipines, Bangladesh and Pakistan
Sunday, November 12, 2006
Shukto on weekend
There is some error with the pics in this post. For better step-by-step rendition of Shukto check this post.
A traditional Bengali meal usually consists of five to six courses, starting off with something bitter and ending with a sweet dessert. Dal–bhaja (lentil soup & fritters), a vegetable, fish and chutney find their way in between and are served as well as eaten in that order. I think the six courses were to give importance to the six basic tastes or rasas. The first course which is bitter can be a dry preparation of Uchche (bitter gourd), fried neem leaves, neem-begun(neem leaves and brinjal lightly sauted) or the culinary epitome of bangla cuisine the Shukto.
Shukto is a mix of vegetables with an emphasis to the bitterness, a preparation where instead of hiding the bitterness , it is the taste around which the dish evolves. The bitter taste is said to be good for cleansing the palate and also for letting the digestive juices flow and so no doubt it is a good start off to the meal to follow.
Shukto is also a culinary experience for whoever eats it and a culinary achievement for whoever cooks it. In fact a Bengali cook is judged by his or her shukto preparation. Though I don't understand what's so diificult about cooking it, but that might be because I haven't reached the desired culinary height of tasting and neither has my Shukto been dissected and analysed by the Shukto patrol. My shukto doesn't turn out as good as my Ma's or my Ma-in-law's but then that's natural, that's what Mothers are for.
All said and done I am not a big shukto fan though my husband is and thinking of all the goodness that comes out of eating it, we do have occasional Shukto weekends.
Before going into the recipe I would briefly describe the medley of veggies that go into this dish. Lots of veggies to be chopped so be sure to get your bitter (uh-oh better) half to chop them up.
Uchche or Bitter Gourd -- Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. http://www.ayurbalance.com/explore_foodbittergourd.htm
Bitter gourd is also known to cure or at least control diabetes.
Jhinge or Ridge Gourd -- http://en.wikipedia.org/wiki/Luffa
Begun or Brinjal
KanchaKola or Raw Cooking Banana – This vegetable is more popular in the south of India. In Bengal it is popular as a vegetable which is often prescribed to treat a weak stomach or diarrhea.
String Beans
Potatoes
Mulo or Raddish – I diddn’t have these at home
What you Need
Uchche or Bitter Gourd – 1 chopped
Jhinge or Ridge Gourd – 1 chopped
Begun or Brinjal – 1 chopped
KanchaKola or Raw Cooking Banana – 1 chopped
String Benas – 10 chopped
Potato – 1 chopped
Drumsticks or Shojne Danta -- a couple chopped in 8-10 peiecs, each 2" long
Vadi (nuggets made of ground lentil and later dried )~ 10/15 small ones (Optional)
For Phoron or Tempering
Ideally in Bengali Shukto a seed called Radhuni is used for tempering. In absence of that, I use either methi seeds or paanchphoron
Methi or Fenugreek seeds – 1 tsp
Tejpata or Bay Leaves -- 4
Hing or Asafoetida Powder – a pinch
For Paste
Mustard seeds ~ 2tbsp soaked in water.
Poppy Seeds ~ 1 tbsp soaked in water
I always make the above paste and keep it in the fridge for later use during the week so I use more. Often the grinder is such that it is difficult to make a fine paste with little amount.
Ginger Paste ~ fresh grated ginger about 1 tbsp
Milk – 1/3 cup
Salt
Sugar
Ghee
How I Do It
Chop the vegetables as shown in the picture. Try to cut them in the shape as in the pic.
Wet grind the mustard seeds and poppy seeds to a fine paste. While grinding put a little salt. If you are using a dry grinder make a paste of the dry ground mustard powder in a little vinegar and salt, this is because dry grinding sometimes makes the mustard taste bitter.
Saute the vegetables, bitter gourd being the last, lightly and keep aside
Fry the vadi till they are brown and crispy
Heat 2 tbsp of ghee in a Kadai/Frying Pan
Add the methi (fenugreek) seed, tejpata (bay leaves) and the hing (asafoetida powder)
When they start sputtering and you get the smell of hing rising add the veggies.
Add about 1 1/2 to 2 tbsp of the mustard & poppy seeds paste.
Add the Ginger paste
Mix well, add salt add water and 1/3 cup of milk. Enough water to cook the vegetables, this dish is not gravy based so don't add too much water.
Cover and cook till the veggies are cooked and there is very little water.
Once the vegetables are almost done add a little suagr.
Add the fried vadis at the end.
Note: One of my readers pointed out that his Mom's shukto has a slight gravy in it. In fact my Mom too makes shukto sometimes which is more moist. So you can have your shukto with a little gravy in it (ver little though) if you want.
Have this with white rice and remember to start off your lunch with this.
Mandira of Ahaar also has her own recipe of Shukto. Hers is a little different from mine because every Mom puts their distinctive touch to their Shukto.
This is also my entry for WHB hosted by Meeta of What's for Lunch Honey. I didn't know about this event and got to know from Mandira's blog, so thanks to Mandira.
Trivia: Shukta should be had only during the day so don't have it for dinner. Don't know reason yet.
***********
If you have ever thought about trying your hand in some foreign cuisine, some online universities offer courses on culinary arts, Asian cuisine included
A traditional Bengali meal usually consists of five to six courses, starting off with something bitter and ending with a sweet dessert. Dal–bhaja (lentil soup & fritters), a vegetable, fish and chutney find their way in between and are served as well as eaten in that order. I think the six courses were to give importance to the six basic tastes or rasas. The first course which is bitter can be a dry preparation of Uchche (bitter gourd), fried neem leaves, neem-begun(neem leaves and brinjal lightly sauted) or the culinary epitome of bangla cuisine the Shukto.
Shukto is a mix of vegetables with an emphasis to the bitterness, a preparation where instead of hiding the bitterness , it is the taste around which the dish evolves. The bitter taste is said to be good for cleansing the palate and also for letting the digestive juices flow and so no doubt it is a good start off to the meal to follow.
Get this recipe in my Book coming out soon. Check this blog for further updates.
Shukto is also a culinary experience for whoever eats it and a culinary achievement for whoever cooks it. In fact a Bengali cook is judged by his or her shukto preparation. Though I don't understand what's so diificult about cooking it, but that might be because I haven't reached the desired culinary height of tasting and neither has my Shukto been dissected and analysed by the Shukto patrol. My shukto doesn't turn out as good as my Ma's or my Ma-in-law's but then that's natural, that's what Mothers are for.
All said and done I am not a big shukto fan though my husband is and thinking of all the goodness that comes out of eating it, we do have occasional Shukto weekends.
Before going into the recipe I would briefly describe the medley of veggies that go into this dish. Lots of veggies to be chopped so be sure to get your bitter (uh-oh better) half to chop them up.
Uchche or Bitter Gourd -- Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. http://www.ayurbalance.com/explore_foodbittergourd.htm
Bitter gourd is also known to cure or at least control diabetes.
Jhinge or Ridge Gourd -- http://en.wikipedia.org/wiki/Luffa
Begun or Brinjal
KanchaKola or Raw Cooking Banana – This vegetable is more popular in the south of India. In Bengal it is popular as a vegetable which is often prescribed to treat a weak stomach or diarrhea.
String Beans
Potatoes
Mulo or Raddish – I diddn’t have these at home
What you Need
Uchche or Bitter Gourd – 1 chopped
Jhinge or Ridge Gourd – 1 chopped
Begun or Brinjal – 1 chopped
KanchaKola or Raw Cooking Banana – 1 chopped
String Benas – 10 chopped
Potato – 1 chopped
Drumsticks or Shojne Danta -- a couple chopped in 8-10 peiecs, each 2" long
Vadi (nuggets made of ground lentil and later dried )~ 10/15 small ones (Optional)
For Phoron or Tempering
Ideally in Bengali Shukto a seed called Radhuni is used for tempering. In absence of that, I use either methi seeds or paanchphoron
Methi or Fenugreek seeds – 1 tsp
Tejpata or Bay Leaves -- 4
Hing or Asafoetida Powder – a pinch
For Paste
Mustard seeds ~ 2tbsp soaked in water.
Poppy Seeds ~ 1 tbsp soaked in water
I always make the above paste and keep it in the fridge for later use during the week so I use more. Often the grinder is such that it is difficult to make a fine paste with little amount.
Ginger Paste ~ fresh grated ginger about 1 tbsp
Milk – 1/3 cup
Salt
Sugar
Ghee
How I Do It
Chop the vegetables as shown in the picture. Try to cut them in the shape as in the pic.
Wet grind the mustard seeds and poppy seeds to a fine paste. While grinding put a little salt. If you are using a dry grinder make a paste of the dry ground mustard powder in a little vinegar and salt, this is because dry grinding sometimes makes the mustard taste bitter.
Saute the vegetables, bitter gourd being the last, lightly and keep aside
Fry the vadi till they are brown and crispy
Heat 2 tbsp of ghee in a Kadai/Frying Pan
Add the methi (fenugreek) seed, tejpata (bay leaves) and the hing (asafoetida powder)
When they start sputtering and you get the smell of hing rising add the veggies.
Add about 1 1/2 to 2 tbsp of the mustard & poppy seeds paste.
Add the Ginger paste
Mix well, add salt add water and 1/3 cup of milk. Enough water to cook the vegetables, this dish is not gravy based so don't add too much water.
Cover and cook till the veggies are cooked and there is very little water.
Once the vegetables are almost done add a little suagr.
Add the fried vadis at the end.
Note: One of my readers pointed out that his Mom's shukto has a slight gravy in it. In fact my Mom too makes shukto sometimes which is more moist. So you can have your shukto with a little gravy in it (ver little though) if you want.
Have this with white rice and remember to start off your lunch with this.
Mandira of Ahaar also has her own recipe of Shukto. Hers is a little different from mine because every Mom puts their distinctive touch to their Shukto.
This is also my entry for WHB hosted by Meeta of What's for Lunch Honey. I didn't know about this event and got to know from Mandira's blog, so thanks to Mandira.
Trivia: Shukta should be had only during the day so don't have it for dinner. Don't know reason yet.
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If you have ever thought about trying your hand in some foreign cuisine, some online universities offer courses on culinary arts, Asian cuisine included
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