Shukto with Roasted Randhuni & Methi


Cut all vegetables into longish pieces (potato, drumstick, parwal, ridge gourd, raw papaya, tori, broad beans, carrots, French beans here, bitter gourd, unripe bananas…whatever you like).
Fry boris (vadis) and keep aside.
Make a paste of 1 heaped tsp black mustard seeds and 1 heaped tsp poppy seeds.
Roast a pinch of randhuni (wild celery seeds) and methi (fenugreek) seeds and grind to a powder.
Temper oil with bay leaf, methi seeds, randhuni seeds and some hing (asafoetida).
Add vegetables and fry a little on high heat for a while.
Add a tbsp of ginger paste, half the mustard-poppy seed paste and salt and let it cook for a while.
Add water as per your requirement of gravy.
When veggies are almost done, add the rest of the paste and the boris. Cook till done.
Add a little flour mixed with milk and sugar to taste, let it thicken.
Add the roasted powder, half a tsp of ginger paste and ghee, mix well and take off fire.
The roasted powder adds a unique flavour and the slight bitterness you’d have got from bitter gourd.


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