Ingredients
:
- Sweet potato (Ranga Alu) ~ 1 no. cut into 1 inch wide juliens
- Drumsticks (Sojne Data) ~ 100 gms cut into 1 inch pieces
- French Beans (Shim) ~ 50 gms cut into 1 inch wide juliens
- White Radish (Mulo) ~ 50 gms cut into 1 inch wide juliens
- Raw Papaya ~ 50 gms cut into 1 inch wide juliens
(Kacha Pepe)
- Carrot (Gajor) ~ 50 gms cut into 1 inch wide juliens
- Pumpkin (Kumro) ~ 50 gms cut into 1 inch wide juliens
- Brinjal (Begun) ~ 50 gms cut into 1 inch wide juliens
- Bitter Gourd (Karola) ~ 50 gms cut into 1 inch wide juliens
- Raw Banana (Kacha Kala) ~ 1 no. cut into 1 inch wide juliens
- Ginger (Ada) ~ 2 inches ground to a fine paste
- Milk ~ ½ cup
- Coconut (Narikel) ~ ½ no. grated
- Masala Vadi (Masala Bori) ~ 12 nos.
- Coriander Powder ~ 2 teaspoons
(Dhone guro)
- Turmeric Powder ~ ½ teaspoon
(Halud Guro)
- Mustard (Sorshe) ~ 2 teaspoons ground to a fine paste
- Wheat Flour (Ata) ~ 1 teaspoon
- Fenugreek Seed (Methi) ~ ½ Teaspoon
- Sugar ~ ½ Teaspoon
- Mustard Oil (Sorsher Tel) ~ 3 teaspoons
- Pure Ghee ~ 2 teaspoons
- Salt ~ to taste
Method
Of Preparation :
- Heat oil in a frying pan and fry brinjal till brown and keep aside.
- Fry bitter gourd and keep aside.
- Fry grated coconut and keep aside.
- In the remaining oil fry fenugreek, ½ teaspoon mustard for seasoning.
- Add drumsticks, pumpkin , french beans, white radish, raw papaya, carrots, raw banana, sweet potato and stirfry till brown.
- Add turmeric powder, coriander powder, sugar, salt and some water and cook for a few minutes till the vegtables are tender.
- Add brinjal, bitter gourd, coconut and masala vadi and mix thoroughly.
- Mix wheat flour, mustard paste, pure ghee in the milk and add to the mixture and blend well.
- Cook for 5 minutes.
- Your SHUKTO is ready to be served.
*** ENJOY ***
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