Dudh Shuktani ( By Mrinalini)

This particular version of Shuktani is a delicacy in Bengal and is said to have originated in Tagore's Jorashako Thakurbari kitchen . My thamma , also named Mrinalini ( shared her name with Tagore's wife ) made this dish on several special occasions . She most effortlessly , balanced the three flavors of sweet , salt and bitter to perfection . This light concoction of seasonal vegetables is a soulful match to a bowlful of rice and is the perfect vegetarian beginner. Also , since we Bengali's eat our meal in courses - starting with the greens , the vegetable and then followed by the meat , this dish acts as a perfect palette cleanser , before one get's onto the course of protein's .

Things you will need

• Assorted veges ( Take small portions of all vegetables , as once you put everything together , it cumulatively adds to a large quantity ) We used all of the below :

  • 01 potato – chopped in small cubes

  • 01 moringa (shojne data) , cut into 01 inch long sticks

  • 1/2 sweet potato – chopped in small cubes

  • 1/4 brinjal - chopped in small cubes

  • 1 bitter gourd - halved

  • 1/4 raw banana

  • 1/4 raw papaya

  • 1/4 sweet pumpkin

  • 1/2 red radish – chopped in small cubes

• 01/2 tbsp poppy seed paste

• 01 tbsp of mustard seed paste

• 01 tbsp Ginger paste

• 01 tsp paanch phoron

• 01 tsp Radhuni (If this is not available , use 01 tbsp of roughly ground fennel powder )

• 01 cup Milk + 01/2 cup water

• 02 tbsp Ghee

• Handful of Dal Bori

• 02 Bay leaves

• Mustard oil

• Salt and sugar to taste.

Steps to Follow

• Mix the poppy seeds and mustard seeds paste with little water and keep aside.

• In a pan , heat 01 tbsp of mustard oil and roast the dry bori till nice and golden brown in color and keep aside.

• In the same pan , add some more oil and lightly saute the bitter gourd and brinjal separately and keep aside .

• In a fresh pan , add 02 tbsp of ghee and temper it with paanch phoron , bay leaf and radhuni . Next , add in all the assorted vegetables , along with the ginger paste and lightly toss together .

• At this point , add in the poppy- mustard paste along with the milk - water mix and cover cook everything for 20 mins on low heat . Once everything is boiled , add in the previously fried bitter gourd , brinjal and bori .

• Give everything a final mix , top with some ghee and serve hot !

Pro- Tip : The key to a good shuktani is in the cutting of the vegetables and all assorted vegetables , need to be cut uniformly to enable the cooking process . Also , I would suggest you to use the best available seasonal vegetable's to make this dish rock - the more fresh your vegetables are , the better tasting shuktani you will devour !