 Shukto | |
| Alternative names | Shuktoni |
|---|---|
| Type | Vegetable curry |
| Course | Starter course |
| Place of origin | India, Bangladesh |
| Region or state | Bengal |
| Associated cuisine | India, Bangladesh |
| Serving temperature | room temperature |
| Main ingredients | Bitter Gourd, Drumstick, Plantain, Bori, Eggplant, Potato, Sweet Potato, Green Chili, Radhuni paste /wild celery paste, Mustard paste, Ginger, Green Bean, Hyacinth Bean, Turmeric powder, Indian spices, Mustard oil, Milk, Ghee, Salt |
Shukto (Bengali: শুক্তো) is a popular vegetable dish in Bengali cuisine usually served with rice in the West Bengal state of India and in the neighbouring country Bangladesh.[1] It has slightly bitter taste and is especially served in the banquets of Bengali social ceremonies like Annaprasana, Sraddhya or Bengali Wedding as a part of traditional Bengali thali.
Shukto has numerous different variations and can be prepared in different ways.[2]
The tradition of starting a meal by consuming bitters, considered to have a medicinal value, dates back to the ancient times and was promoted by the authors of Ayurveda. Shukto was consumed as a cooling agent in the hot and humid climates of the ancient kingdoms of undivided Bengal like Anga, Vanga. In Kalinga aka present day Odisha, a similar vegetable stew called Santuḷā is very popular. Shukto is also mentioned in Mangal-Kāvya, written during the medieval period and in the biographies of Sri Chaitanya.[2][1]
- ^ a b "Shukto: An Essential Bengali Cuisine not Influenced by the Portuguese Cooking – Different Truths". 19 September 2017. Retrieved 2020-08-14.
- ^ a b "Shukto: Why Can't Bengalis Start Their Meal Without This Bitter Medley Of Vegetables". NDTV Food. Retrieved 2020-08-14.