Estimated Nutrition (whole recipe, rough)
Counts 5 of 11 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Radish | 1/2 cup (58g) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
| Daikon | not in our table | 0 |
| Bittergourd | not in our table | 0 |
| Seed | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- kaachkola(plantain ) 1
- mulo(radish/daikon) 1 cup
- aloo(potato) 1 medium
- begun(eggplant) 1 medium
- uchche(bittergourd) 1 (slice thinly)
- shorshe(mustard seeds) 1-1/2 tbsp.
- methi(fenugreek seeds) 1/2 tsp.
- posto(poppy seeds) 2 tbsp.
- salt to taste 1 tbsp.
Directions
Soak 1 tbsp. of each mustard seeds and poppy seeds in warm water. Cut plantain, radish, potato and eggplant lengthwise (about 2" long). Heat 1/4 cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the bittergourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat.
As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste. After stir frying 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. Add now to the "shukto" about 1/2 cup of hot water and cover wok for about 5 minutes, stirring occassionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee. Serve with rice.
Category:Bangladeshi Recipes
Category:Bangladeshi Vegetarian