Bengali Mixed Vegetable Curry (Shukto Recipe)

5 from 1 vote

Bengali Shukto recipe is a great way to include different types of vegetables in your diet. It will taste best with rice and poori.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 172kcal

Begin by washing and cutting the vegetables into the same size. I chopped them in length-wise.
Place all the vegetables except eggplant inside the inner pot and add ¾ cup water.
1 bottle gourd, 1 chayote squash, 1 white radish, 2 potatoes, 1 sweet potatoes, 1 cup green beans
Press the pressure cook button and set the time for 1 minute.
after timer expires, release the pressure manually. Drain the water and place it aside.
Meanwhile blend the coconut, mustard seeds and poppy seeds with ½ cup of water into smooth paste and set it aside.
1 teaspoon mustard seeds, ½ cup grated coconuts, 1 teaspoon poppy seeds
In the pot, heat mustard oil and temper with panch phoron spice, bay leaf, ginger and green chilies.
1 bay leaf, 1 teaspoon panch phoron spice, 1 teaspoon ginger, 4 green chilies
Add the eggplant and sauté until they are all well roasted.
1 cup eggplants
Add turmeric powder and mix well.
½ teaspoon turmeric powder
Add the boiled vegetables and the blended poppy seed paste to the pan. (add cooked vegetable water if required)
Let it cook for a few minutes until the vegetables are fully coated with the spices. Serve hot with rice or poori.

Adjust the number of green chilies according to your preferred level of spiciness.

Instead of cooking vegetables in an Instant Pot, you can also sauté them in a pan separately or a pressure cooker until they are cooked.