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.
