Vegan Bengali Shukto
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Learn more →Ingredients
4 servings
For the shukto
- 3 tbsp mustard oil (or neutral oil)
- 1 medium bitter melon (about 6 oz), halved lengthwise, seeds scraped, cut into ¼-inch half-moons
- 1 medium potato (about 6 oz), peeled and cut into 1-inch cubes
- 1 medium raw banana (green banana, about 5 oz), peeled and cut into 1-inch pieces
- 2 drumstick pods (moringa pods, about 6 inches each), cut into 2-inch lengths
- 1 medium sweet potato (about 5 oz), peeled and cut into 1-inch cubes
- ½ tsp panch phoron
- ¼ tsp radhuni seeds (or celery seeds)
- 1 dried red chili
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 cup full-fat coconut milk
- 1 cup water
- 1 tsp sugar
- ¾ tsp salt, or to taste
- 1 tbsp rice flour
- 2 tbsp water, for the rice flour slurry
- ½ tsp ghee-style vegan butter (optional)
For serving
- steamed white rice, for serving
Instructions
- 1
Heat the mustard oil in a large wok or wide heavy-bottomed pan over medium-high heat until it just begins to shimmer and loses its raw pungency, about 2 minutes. Add the bitter melon pieces and fry, stirring occasionally, until the edges are lightly golden and slightly softened, about 4–5 minutes. Remove the bitter melon with a slotted spoon and set aside.
- 2
Reduce the heat to medium. Add the panch phoron, radhuni seeds, and dried red chili to the same pan and cook until the seeds begin to pop and the chili darkens slightly, about 30–45 seconds — watch closely, as the seeds can scorch quickly.
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