Back with the Shukto...

Well, I am back after a break of about two weeks to dwell on the collective intellect that is called bengali food. The two weeks break though has neither any excuses nor any done any wonders to my writing abilities. Infact, I am tempted to shell out this peice of advice that do not take a break so early in your blogging journey - I feel a little clueless about what I am writing.

One good thing in these two weeks was that I had occassions to invite friends over for lunches and dinners and cook bengali food for them. This is not a new phenomenon in my life but this time around I made sure that I took photographs during the cooking process and the cooked food.

Now these were people who are self proclaimed enthusiasts of bengali cuisine, but I have to add (at the cost of being a little mean) that haven't seen bong food beyond Sorshe Maach. I have nothing against Sorshe Maach but at times I wonder if the popularity of this dish overshadows the countless other subtle and differently flavoured dishes that enrich bengali cuisine! So this was the time to introduce my friends to the other possibilities that bong food has to offer. Thus, the menu was planned and the assualt strategised - it helped that saturday lunch at out home is 'ode to bong food time'. The menu on offer was elaborate but I will tackle one at a time: starting with the 'Shukto'.

Now, shukto is a novelty for those who have been introduced to the marvels of it. It is basically a vegetable stew, midly favoured with paanch phoron and mustard paste. It does wonder to the palate as a starting course, especially in summers. It was not an easy task to introduce the delicate vegetarian dish to my shamelessly carnivorous friends without evoking disrespect or mistrust but the challenge gave me a high.

So about 2 cups of vegetables - raw bananas, potatoes, brinjals, pumpkin, parvals, zucchini, green beans (one can add bitter gourd if they are not opposed to it as my husband is) were cut into long thick pieces, washed and prepared for the impending delicacy. About a tbsp of mustard oil was heated in the wok and 1/2 a tsp of paanch phoron, 1 bay leaf and 2 dry red chillies was spluttered in the oil, followed by the vegies, a little salt and tumeric, a good toss and the wok was covered for the vegies to sauted. At this point the hubby walked in sneezing and scolded me for forgetting to put on the exhaust fan in the kitchen. Through a meek sorry I knew that the masala was potent and working.

Next, off went the lid, about 1 tsp of ginger paste, 1/2 tsp of cumin powder and 1/4 tsp of red chilli powder was added, a second good toss and my vegies were glistening preetily in the pan. While the vegies cooked themselves, the husband walked back in and made a pretense of searching for cookies and tried to figure out what was cooking. The word shukto had a pleasing effect on him but I was more interested in my half cokked vegies that demanded a cup of milk, 1/2 cup of water and about 2 tsp of mustard paste to be added to them. On with the lid for about 5 minutes and the obidient vegies were cooked. I adjusted the seasoning, added a tsp of sugar, a generous sprinkling of dry roasted paanch phoron powder and a tbsp of ghee to this marvelous stew and it was ready to seduce the palate hand in glove with steamed rice.

The aroma and taste of the spices and the vegies filled the house and converted many a palate that afternoon. For the umpteenth time, the humble veggy stood its ground against the mighty lure of flesh and gave a perfect start to the meal.

For all carnivores who hesitate to buy the statement, I will have to get my converted friends to write a testimonial for the 'Shukto'...