Shukto (Bengali Mixed Vegetable in Mustard & Poppy Seed Paste)

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Shukto (Bengali Mixed Vegetable in Mustard & Poppy Seed Paste)


Cooking Time

Preparation Time :20 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 20 Min


Serves : 6
  • 1 potato chopped

  • 1 bitter gourd chopped

  • 1 raw banana chopped

  • 1 raw papaya chopped

  • 7-8 flat beans chopped

  • 1 eggplant chopped

  • 1 drumstick chopped

  • 3 and 1/2 table-spoon mustard seeds

  • 3 table-spoon poppy seeds

  • 3/4 cup of full fat milk

  • 2-3 dry red chillies

  • 1/2 tea-spoon turmeric powder (haldi)

  • 3-4 table-spoon mustard oil

  • 2 tea-spoon salt (or according to taste)


  • Make a fine paste of 3 table-spoon mustard seeds and 3 table-spoon poppy seeds together. Add turmeric powder and little salt and mix well. Keep the paste aside.
  • Heat oil in a pan and shallow fry all the vegetables separately adding little turmeric powder and salt, until they become soft.
  • While frying the vegetable separately, you can sprinkle some water and cover the lid. This way the vegetable will get soft easily and fast.
  • Once all the vegetables are fried, heat mustard oil and add dry red chillies and 1/2 table-spoon mustard seeds. Sautè till the chillies and the seeds turn blackish.
  • Now, pour the mustard-poppy paste and stir well. Once the oil starts getting separated from the paste, add milk and again stir well. Bring the mixture to boiling point adding desired salt.
  • Add 1 cup hot water if you want a little gravy or your mustard-poppy paste is too thick.
  • Pour all the fried vegetables, mix well and cover the lid.
  • Cook for 10 minutes or until all the veggies are properly cooked.
  • Once it’s done, open the lid and add 1-2 table-spoon of Ghee and stir well.
  • Remove the pan from the flame and your Shukto is ready to be served now.