Shukto

Method

1. Take poppy seeds and ½ tsp mustard seeds in a small bowl, add warm water and soak for 1 hour. Drain and put into a blender jar and blend into a paste with ginger and half the green chillies.
2. Heat 2 tbsps mustard oil in a non-stick pan, and saute bitter gourd, brinjal and potatoes separately and drain on absorbent paper.
3. Heat 1 tbsp mustard oil in the same non-stick pan, add ½ tsp mustard seeds and remaining green chillies and saute till the seeds splutter.
4. Add all the vegetables one by one. Mix all together, cover and cook for about 10 minutes. Add half the ground paste, turmeric powder and salt. Add ¼ cup water if it is too dry.
5. Cook on medium low heat for another 10-15 minutes.
6. Add remaining ground paste, sugar and milk and mix well and let it cook for 5 minutes more.
7. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks