Bengali Shukto


by: Flavours Unlimited

Born and Brought up in Rourkela, Orissa, I had many Bengali neighbours and friends . That is when I was introduced to shukto. It is very much similar to Oriya Ghanta or Pariba Besara but the addition of bitter gourd and poppy seeds is what makes it unique and that is how it gets its unique taste. Try it out friends and get surprised as this is one such dish which tastes very different from what you can think of when you scroll down to look at the ingredients. This is one of those dishes which cannot be described in words.


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serves: 5

2 small Raddish Cut into Cubes

1 small Eggplant Cut into Cubes

1 small Bitter Gourd Cut into Cubes

1 small Potatoes Peeled and Cut into Cubes

1 medium Zuchini Cut into cubes

1 inch Beans Cut into long piece

2 small Raw Banana Cut into Pieces

2 small Carrots cut into cubes

5-6 small Parwal Cut into Cubes (I didn’t have any so skipped)

2 tbsp Poppy Seeds

1 tsp Mustard Seeds

2 tbsp Coconut (optional, not added traditionally)

5-6 medium Green Chili spicy ones

Salt To Taste

Sugar To Taste

2 Dry Chili

1/4 tsp Mustard Seeds

1/4 tsp Cumin Seeds

1/4 tsp Fenugreek Seeds

1/4 tsp Fennel Seeds

1/4 tsp Kalonji or Onion Seeds

Nutrition Facts
Bengali Shukto

Servings Per Recipe: 5

Amount per Serving

Calories: 174

  • Total Fat: 3.2 g
  •     Saturated Fat: 0.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 85.4 mg
  • Total Carbs: 35.5 g
  •     Dietary Fiber: 9.8 g
  •     Sugars: 15.9 g
  • Protein: 5.5 g

how is this calculated?

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1.  Soak Poppy Seeds in a half cup of hot water for 15 minutes.

2.  Grind to a smooth paste along with mustard seeds, green chilies and coconut.

3.  Add little water if required.

4.  Heat mustard oil on high till smoking point.

5.  Reduce flame and add dry red chili, all the seeds also know as panch phutan.

6.  Add the bitter gourd pieces and fry for a minute.

7.  Add rest of the vegetables and mix well.

8.  Add turmeric powder, the poppy seed paste and mix well.

9.  Add water if required.

10.  Cover and cook till vegetables are well cooked.

11.  Serve with mango sweet pickle and rice.

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