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Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Potato (cut into cubes) - 1, medium
  • Baingan - 1, medium
  • Poppy seeds - 2 tbsp
  • Bitter gourd (thinly sliced) - 1
  • Raw banana - 1
  • Butter or ghee - 1 tsp
  • Ginger - 1-inch piece
  • Radish - 1 cup
  • Methi powder - 1 tsp
  • Mustard seeds - 1 tbsp
  • Refined oil - to fry
  • salt to taste

How to Make Shukto

  • Soak 1 tbsp each of mustard seeds and poppy seeds in warm water.
  • Cut banana, radish, potato and eggplant lengthwise (about 2-inch long).
  • Heat a cup of oil in a wok, fry the baingan pieces and keep aside.
  • Then, fry the bitter gourd pieces and keep aside.
  • Now, take oil in a wok, add mustard seeds.
  • When the mustard starts to splutter, add banana, radish and potato to it and stir fry on medium heat.
  • As you stir the vegetables, blend the soaked mustard seeds and poppy seeds with a 1-inch long ginger piece in a blender into a smooth paste.
  • After stir frying the vegetables for about 5-7 minutes, add the blended mixture to the vegetables and stir continuously for about 2 minutes.
  • Add salt and the fried bitter gourd slices as well as the baingan slices.
  • Add about a cup of hot water and cover the wok with a lid for a about 5 minutes, stirring occasionally.
  • When vegetables are well cooked, pour about 1 tsp of butter or ghee on top.
  • Serve with hot rice.