Shukto (Fried Vegetables)

Ingredients

• •1 plantain
• •1 radish
• •1 medium potato
• •1 bittergourd, sliced thinly
• •1 1/2 tablespoons mustard seeds
• •1/2 teaspoon fenugreek seeds
• •2 tablespoons poppy seeds
• •1 tablespoon salt to taste
• •1/4 cup oil
• •1 inch fresh ginger root

Directions

1. 1Soak 1 tablespoon mustard seeds and poppy seeds in warm water.
2. 2Cut plantain, radish, potato and eggplant lengthwise, into 2-inch long strips.
3. 3Heat oil in a wok. Fry the eggplant pieces, set aside. Fry the bittergourd slices, and set aside.
4. 4In the remaining oil, roast 1/2-teaspoon fenugreek seeds and mustard seeds. When mustard seeds start to pop, add them to the plantain, radish, and potato and stir-fry on medium heat.
5. 5As you stir the vegetables, blend the soaked mustard seeds, poppy seeds and ginger root in a blender into a smooth paste.
6. 6After sautéing vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt. Also, add the fried bittergourd slices-and eggplant pieces.
7. 7Now add about 1/2 cup hot water and cover wok for about 5 minutes, stirring occasionally, checking whether the vegetables are cooked or not.
8. 8When vegetables are all cooked, pour about 1 teaspoon of either butter or ghee on top of them.
9. 9Serve with rice.