I never thought that I would learn to like and enjoy Bengali cuisine – and yet, I did. When I was first introduced to Bengali food by a friend, I ate it out of politeness. My friend is a generous soul and kept on inviting me and our common circle of friends for meals – and we would all try to find an excuse to skip the invitations. Until another Bengali friend landed up from America and told us that the food being offered was authentic Bengali cuisine prepared by a Masterchef. It was only then that I started to discern and like some of the dishes. Later, my help was recruited and he turned out to be a Bengali. So, I gradually started introducing Bengali dishes into my meals and began to really like them. One of my favourites is shukto, a mixed vegetable dish. The traditional version uses mustard oil, milk and ghee (clarified butter). My version, however, is WFPB compliant. In consultation with Hari, I have taken huge liberties with this version.
Shukto uses several vegetables. The recipe below has many of these. But I used whatever vegetables that I had on hand to prepare my shukto. You can do the same thing.

Ingredients
1 bitter gourd
1 potato
1 eggplant
1 drumstick (the vegetable)
1/2 raw papaya
1 raw banana
4 French beans
1/2 tsp panchphoron (fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds in equal proportion)
1 tbsp ginger paste
1/2 cup plant milk
1 bay leaf (tej patta, brinji elai)
Unrefined salt to taste
1/2 tsp turmeric powder
A large, marble sized ball of tamarind, soaked in warm water and juice extracted
1/2 tbsp date paste
1/2 tsp cumin seeds to garnish
Method
Slice all the vegetables into 1″ pieces akin to french fries
Cut the into 2″ pieces
Rub the turmeric powder and a little salt on the bitter gourd slices
Set aside for 15 minutes
Then boil this in the tamarind juice till the bitter gourd is done (about 7 minutes)
Heat a pressure cooker and add the panchphoron and a bay leaf
When the panchphoron begins to splutter, add all the vegetables, except the bitter gourd
Stir and cook for about 7 minutes, stirring frequently
Add the bitter gourd
Add 1 cup of water and close the lid
Cook for 4-5 whistles or till the vegetables are done and mushy
Let the steam of the pressure cooker release naturally
Open the lid and put it back on a medium flame
Mix the plant milk, ginger paste and date paste and pour on the vegetables
Stir vigourously with the back of the ladle and mash a few vegetables to thicken the curry
The consistency should be light, covering the vegetables (not watery)
Remove from flame and set aside
Heat a small wok and add 1/2 tsp cumin seeds
When they begin to splutter, add this to the cooked vegetables
Shukto is ready
Serve hot with steamed red/brown/millet rice
Enjoy!
Forgive me for showing a large red chili in the photo. My photographer added the chili in his enthusiasm. This chili is not required for this recipe.