Shukto is a Bengali delicacy which has its origins in Portuguese cuisine. During the Portuguese rule in India, there was a bitter gourd (which itself is of Indian origin) preparation which was used as a mouth freshener. The Bengalis fell in love with the dish and adapted it to their taste through the addition of multiple vegetables, sweet, and milk to arrive at shukto.
Every family has their own version of shukto. The afternoon meal in Bengal is considered incomplete without this dish, a bitter-sweet medley of vegetables, that has to feature for lunch in a Bengali household. Festivities in Bengal are also incomplete without it.
I learnt this from my maternal grandmother.
Grind dry the ingredients listed for the paste for 10 seconds; then add a little water and grind again to get a smooth thick paste. Cut vegetables into 3" long pieces with a uniform thickness of 1" each.
Heat oil and fry the bitter gourd and brinjal. Keep aside.
Fry the masala paste until the aroma changes and oil separates. Add remaining vegetables other than the two that were fried. Cover and cook for 10 minutes.
Add the fried brinjal and bitter gourd strips. Cook till soft.
Add milk, sugar, and ghee.
Garnish with roasted and coarsely ground panch phoran.
Serve with rice.
Refrigerate leftovers
* Panch phoran is a mix of 5 spices: fenugreek, nigella, cumin, mustard, and fennel seeds in equal quantities.
