Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight loss |
Articles |
Post Recipes |
Specials |
Kissan Rolls
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Shukto
Category : East india, East Indian lunches
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Soak 1 tbsp each of mustard seeds and poppy seeds in warm water.
- Cut banana, radish, potato and eggplant lengthwise (about 2� long).
- Heat cup of oil in a wok and fry the baingan pieces and keep aside.
- Then fry the bitter gourd pieces and keep aside.
- Now take oil in a wok, add mustard seeds.
- When the mustard starts to splutter, add to it banana, radish & potato and stir fry in medium heat.
- As you stir the vegetables, blend the soaked mustard seeds and poppy seeds with a 1 inch long ginger piece in a blender, into a smooth paste.
- After stir frying the vegetables for about 5-7 minutes, add the blended mixture to the vegetables and stir continuously for about 2 minutes.
- Add salt and the fried bitter gourd slices as well as the baingan slices.
- Add about cup of hot water and cover the wok with a lid for a about 5 minutes, stirring occasionally.
- When vegetables are well cooked, pour about 1 tsp of butter or ghee on top.
- Serve with hot rice.
Ingredients:
potato (cut in cubes) - 1 medium
baingan - 1 medium
poppy seeds - 2 tbsp
bitter gourd (thinly sliced) - 1
raw banana - 1
butter or ghee - 1 tsp
ginger - 1" piece
radish - 1 cup
methi powder - tsp
mustard seeds - 1 tbsp
refined oil
salt to taste
potato (cut in cubes) - 1 medium
baingan - 1 medium
poppy seeds - 2 tbsp
bitter gourd (thinly sliced) - 1
raw banana - 1
butter or ghee - 1 tsp
ginger - 1" piece
radish - 1 cup
methi powder - tsp
mustard seeds - 1 tbsp
refined oil
salt to taste
 |
|
|
|
|
