Neem Shukto (Mixed Veg. Curry with Neem Leaves - Bengali Style)
Cooking Time
Preparation Time : 10
Cook Time : 20
Total Time : 30
Ingredients
Serves 4
mixed veggies, cut lengthwise (carrot, beans, pointed gourd, raw banana, raw papaya & pumpkin)few neem 8-10 neem leaves to cook) 4 cups
neem leaves to garnish 8-10 nos
mustard oil 2-3 tbsp
bori (lentil dumplings / mangodi / vadi ) 10-12 nos
whole dry red chilies 1-2 nos
bay leaves 2 nos
panch phoron (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds 1 tsp
salt or to taste 1 tsp
green chilies, slit 1-2 nos
-
cumin powder 1 tsp
turmeric powder (opt) 1/2 tsp
mustard seeds 1 tbsp
radhuni (celery seeds) 1/2 tsp
milk 1/2 cups
sugar 1 tsp
Directions
-
01
Grind the mustard seeds and the radhuni (celery seeds) along with some water into a fine paste. Keep aside.
-
02
Heat oil in a pan and fry the bori (till golden brown) and the neem leaves (meant to garnish) separately. Drain and keep aside.
-
03
Temper the same oil with the dry red chilies, bay leaves and the panch phoron. Allow it to splutter.
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04
Add the chopped veggies, neem leaves (meant to cook) and all the dry spices. Saute on low flame for 4-5 minutes.
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05
Add 1&1/2 cups water and green chilies. Simmer, covered on a low flame till the veggies are cooked.
Bethica Das
358 Recipes
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