A lightly bitter, mixed-vegetable stew flavored with panch phoron and a touch of ground mustard, traditionally the first dish served in a Bengali meal to cleanse the palate before richer courses. Bitter gourd is what gives shukto its signature edge, balanced by milk and a little sugar.
Fry the bitter gourd
Heat half the mustard oil in a pan and fry the bitter gourd slices until lightly crisp, then set aside separately.
Temper the spices
Heat the remaining mustard oil in a larger pot and add the panch phoron and dried red chilies, letting them sizzle until fragrant.
1 minAdd the vegetables
Add the potato, green banana, eggplant, pumpkin and drumstick, and stir-fry for a few minutes.
5 minAdd pastes and milk
Stir in the mustard paste and poppy seed paste, then pour in the milk and season with salt and sugar.
1 minSimmer until tender
Cover and simmer on low heat until all the vegetables are soft and the gravy has thickened slightly.
12 minFinish and serve
Stir the fried bitter gourd back in, drizzle with ghee, and serve warm as the first course of the meal.
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