Shukto

For people: 2 – 4

time: 15 to 30

Calorie: 50 mi

Ingredients of Shukto:

A potato (cut into small pieces)
A brinjal (cut into small pieces)
A raw banana (cut into small pieces)
A cucumber (cut into small pieces)
Beans 50 g
Sahajan(drumstrick)-50 grams (cut into small pieces)
A small bowl
A sharp leaf Half teaspoon -five or four
Half teaspoon turmeric powder
Half teaspoon mustard
A dry red chilli
One big spoon ginger paste
Salt to taste
According to the water requirement

Method of Shukto:

– In the first flame, put oil in a pan to heat it.
Once the oil is heated, take the golden water and put it in a plate and keep it aside.
– Now add broth leaf, pancafaron, mustard and dry red chilly in the same oil and fry it.
– After roasting, add ginger paste and stir fry them while running from kadchi.
– After roasting ginger, add all the vegetables and vegetables one by one.
Add salt and turmeric and mix well.
– Add water to cover and cover the pan and cook vegetables for about 5 to 7 minutes.
– After a fixed time, try running once. If the vegetables have all cooked, then stop the flame or else cover it and cook for 2-3 minutes.
– Ready Shukto Serve hot with rice.

Note for Shukto:

– By eating lemon extract from above it seems even more delicious.

Shukto
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 3 people
Calories: 50 kcal
Author: Hitesh Jain
Ingredients
  • A potato cut into small pieces
  • A brinjal cut into small pieces
  • A raw banana cut into small pieces
  • A cucumber cut into small pieces
  • Beans 50 g
  • Sahajan drumstrick-50 grams (cut into small pieces)
  • A small bowl
  • A sharp leaf Half teaspoon -five or four
  • Half teaspoon turmeric powder
  • Half teaspoon mustard
  • A dry red chilli
  • One big spoon ginger paste
  • Salt to taste
  • According to the water requirement
Instructions
  1. - In the first flame, put oil in a pan to heat it.
  2. Once the oil is heated, take the golden water and put it in a plate and keep it aside.
  3. - Now add broth leaf, pancafaron, mustard and dry red chilly in the same oil and fry it.
  4. - After roasting, add ginger paste and stir fry them while running from kadchi.
  5. - After roasting ginger, add all the vegetables and vegetables one by one.
  6. Add salt and turmeric and mix well.
  7. - Add water to cover and cover the pan and cook vegetables for about 5 to 7 minutes.
  8. - After a fixed time, try running once. If the vegetables have all cooked, then stop the flame or else cover it and cook for 2-3 minutes.
  9. - Ready Shukto Serve hot with rice.
Recipe Notes

- By eating lemon extract from above it seems even more delicious.

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