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Neem Shukto (Mixed Veg. Curry with Neem Leaves - Bengali Style)
Description
Cooking Time
Preparation Time :
10 Min
Cook Time :
20 Min
Total Time :
30 Min
Ingredients
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
Directions
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.
Bethica Das
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#Tags
Carrot
Beans
Pumpkin
Dinner Party
Brunch
Weeknight
Spicy
Medium
less than 30 Mins
Stove Top
For Large Groups
Served Hot
Curries
Dinner
Breakfast
Vegetarian