This is followed by mixed vegetable preparations like chorchori and main course fish preparation. Meat, if served, usually comes after the fish. Each of these accompaniments are relished by mixing it with a little rice with deft fingers and slurped off. Sweetmeats are an integral part of each meal, there being a huge variety of cottage cheese (chhena) based sweets.

SHUKTO A mixed vegetable medley
Serves 4
Time to table: Under 30 minutes

Ingredients
1 tsp ghee; 1 bay leaf; ¼tsp methi seeds; a pinch of asafoetida; 1tsp grated fresh ginger; 1tbsp poppy seeds; 1tbsp mustard seeds; ½cup milk; 1 green banana, cut in thick strips; 1 radish, cut in thick strips; 1 small brinjal, cut in thick strips; 1 bittergourd, deseeded and diced; 1 small ridgeground, thickly sliced; 1 medium potato, cut into wedges; 8-10 French beans, broken into 1" sticks; salt to taste

Method
Grind poppy seeds and mustard seeds to a coarse paste with some milk or water. In a wok, heat the ghee. Add the bay leaf and methi seeds. After few seconds, put in a pinch of asafoetida followed by the grated ginger. Saute for 30 seconds. Transfer the poppymustard paste to the wok. Saute and add the vegetables with the salt. Stir on a medium flame for 1-2 minutes, till coated with spices. Add milk and 1/3 cup of water, cover and cook till the vegetables are done. Keep stirring once in a while to prevent burning. The end result should be a slightly wet curry, not totally dry and not much gravy either.

Courtesy: Men's Health