Shukto 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. It has slightly bitter taste and is especially served in the banquets of Bengali social ceremonies like Annaprasana 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 and Kalinga. Shukto is also said to have mentions in Mangal-Kāvya, written during the medieval period and in the biographies of Sri Chaitanya.Panch phoron link - https://youtu.be/YNbHjjUboQM#shuktorecipe#mixedveg#bengalirannaTips1. Fry all vegetables separately,it gives a beautiful taste to the dish2.Take out the bori or lentil dumplings out before serving to avoid breakage of the same3.Serve hot with plain rice at lunch.
