Sukto

Shukto is a quintessential Bengali starter curry known for its delicate bitterness and balanced, satvik flavors. A medley of vegetables—typically uchhe/karela (bitter gourd), potol (pointed gourd), raw banana, drumsticks, potatoes, brinjal, and sweet potato—are gently simmered in a light gravy flavored with panch phoron, ginger, a subtle mustard‑posto (poppy) paste, and milk for roundness. A finishing drizzle of ghee and Bengali garam masala ties the dish together. Traditionally served at the beginning of a Bengali meal to open the palate, it pairs beautifully with steamed rice.

• Taste profile: mildly bitter yet balanced with sweetness and creaminess; gentle warmth from spices.

• Texture: vegetables soft‑tender, gravy light and silky.

• Ideal for: homestyle Bengali meals, festive spreads, and balanced thali platters.

• Serving suggestion: serve first with steamed rice; finish with a touch of ghee for aroma.

What You Get

• Single‑serve portion of Shukto with assorted seasonal vegetables in a light gravy.

Key Highlights

• Authentic Bengali preparation with panch phoron tempering.

• Satvik‑friendly; typically no onion‑garlic.

• Balanced bitterness using assorted vegetables and milk.

• Made fresh to order; packed hot.

Ingredients

• Vegetables: bitter gourd, raw banana, potato, sweet potato, brinjal, drumstick, potol (as available).

• Tempering: panch phoron, bay leaf, dried red chili.

• Paste: mustard seeds + poppy seeds (posto) + ginger (kalo jeere/kalonji sometimes used instead of panch phoron in some homes).

• Gravy: milk (or water), a touch of flour/atta for light body (optional).

• Seasoning: salt, sugar (pinch), ghee, Bengali garam masala.