Shukto

== Ingredients ==
* 1 kaachkola (plantain )
* 1 cup mulo (radish/daikon)
* 1 medium aloo (potato)
* 1 medium begun (eggplant)
* 1 (slice thinly) uchche (bittergourd)
* 1½ tbsp shorshe (mustard seeds)
* ½ tsp methi (fenugreek seeds)
* 2 tbsp posto (poppy seeds)
* 1 tbsp salt, or to taste 
== Directions ==
# Soak 1 tbsp of each mustard seeds and poppy seeds in warm water.
# Cut plantain, radish, potato and eggplant lengthwise (about 2" long).
# Heat ¼ cup of oil in a wok.
# Fry the eggplant pieces, set aside.
# Fry the bittergourd slices, and set aside.
# In the remaining oil, roast ½ tsp each of fenugreek seeds and mustard seeds.
# When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat.
# As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste.
# After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes.
# Add salt.
# Also, add the fried bittergourd slices and eggplant pieces.
# Add now to the "shukto" about ½ cup of hot water and cover wok for about 5 minutes, stirring occassionally and check if the vegetables are cooked or not.
# When vegetables are all cooked, pour on top about 1 tsp of either butter or ghee.
# Serve with rice.
Category:Bangladeshi Vegetarian
Category:Bitter melon Recipes
Category:Daikon Recipes
Category:Eggplant Recipes
Category:Mustard seed Recipes
Category:Plantain Recipes
Category:Poppy seed Recipes
Category:Potato Recipes
Category:Radish Recipes
Category:Recipes that need photos