Name: Shukto (Bengali Bitter–Sweet Medley, Light)
Yield: 6 servings
Ingredients: Bitter gourd (karela) — 1, thin slices (80 g); Sweet potato (shakarkandi) — ½ (100 g); Raw banana / plantain — 1 small (100 g); Pumpkin (kaddu) — ¾ cup (100 g); French beans — 8 (60 g); Okra (bhindi) — 5 (60 g); Ghee (cow) — 1 tbsp (15 g); Mustard seeds — ½ tsp (2 g); Fennel (saunf) — ¼ tsp (1 g); Fenugreek seeds — pinch (0.3 g); Ginger, fresh — 2 tsp paste (10 g); Cow's milk, whole — ⅓ cup + 1 tbsp (100 ml); Mishri / sugar — 1 tsp (5 g); Water — ⅔ cup (150 ml); Rock salt (sendha namak) — ¾ tsp (3.5 g)

Serves: 6
Portion: ≈110 g
Time: 45 min
Texture: Soft
Season: Spring–summer
Dosha: Vata
Pitta
Kapha
Pitta–Kapha

Ingredients

What you need

Custom servings

Ingredients for 6 servings
Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
Bitter gourd (karela)	1, thin slices	80 g	400 g
Sweet potato (shakarkandi)	½	100 g	500 g
Raw banana / plantain	1 small	100 g	500 g
Pumpkin (kaddu)	¾ cup	100 g	500 g
French beans	8	60 g	300 g
Okra (bhindi)	5	60 g	300 g
Ghee (cow)	1 tbsp	15 g	75 g
Mustard seeds	½ tsp	2 g	10 g
Fennel (saunf)	¼ tsp	1 g	5 g
Fenugreek seeds	pinch	0.3 g	1.5 g
Ginger, fresh	2 tsp paste	10 g	50 g
Cow's milk, whole	⅓ cup + 1 tbsp	100 ml	500 ml
Mishri / sugar	1 tsp	5 g	25 g
Water	⅔ cup	150 ml	750 ml
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g

Method

How to cook it

Step 1: Lightly fry karela slices in 1 tsp ghee; set aside.
Step 2: Temper remaining ghee with mustard, fennel and fenugreek; add other vegetables and ginger paste.
Step 3: Add water and salt; cover and cook 12 minutes until soft.
Step 4: Add karela, milk and mishri; simmer 3 minutes.