Neem Shukto (Mixed Veg. Curry with Neem Leaves - Bengali Style)

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Neem Shukto (Mixed Veg. Curry with Neem Leaves - Bengali Style)


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 4
  • 4 cups mixed veggies, cut lengthwise (carrot, beans, pointed gourd, raw banana, raw papaya & pumpkin)few neem 8-10 neem leaves to cook)

  • 8-10 nos neem leaves to garnish

  • 2-3 tbsp mustard oil

  • 10-12 nos bori (lentil dumplings / mangodi / vadi )

  • 1-2 nos whole dry red chilies

  • 2 nos bay leaves

  • 1 tsp panch phoron (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds

  • 1 tsp salt or to taste

  • 1-2 nos green chilies, slit

  • 1 tsp cumin powder

  • 1/2 tsp turmeric powder (opt)

  • 1 tbsp mustard seeds

  • 1/2 tsp radhuni (celery seeds)

  • 1/2 cups milk

  • 1 tsp sugar


  • Grind the mustard seeds and the radhuni (celery seeds) along with some water into a fine paste. Keep aside.
  • Heat oil in a pan and fry the bori (till golden brown) and the neem leaves (meant to garnish) separately. Drain and keep aside.
  • Temper the same oil with the dry red chilies, bay leaves and the panch phoron. Allow it to splutter.
  • Add the chopped veggies, neem leaves (meant to cook) and all the dry spices. Saute on low flame for 4-5 minutes.
  • Add 1&1/2 cups water and green chilies. Simmer, covered on a low flame till the veggies are cooked.