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

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.

  • 04

    Add the chopped veggies, neem leaves (meant to cook) and all the dry spices. Saute on low flame for 4-5 minutes.

  • 05

    Add 1&1/2 cups water and green chilies. Simmer, covered on a low flame till the veggies are cooked.

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