Shukto

Ingredients

 * 1 kaachkola (plantain )
 * 1 cup mulo (radish/daikon)
 * 1 medium aloo (potato)
 * 1 medium begun (eggplant)
 * 1 (slice thinly) uchche (bittergourd)
 * 1½ tbsp shorshe (mustard seeds)
 * ½ tsp methi (fenugreek seeds)
 * 2 tbsp posto (poppy seeds)
 * 1 tbsp salt, or to taste

Directions

 * 1) Soak 1 tbsp of each mustard seeds and poppy seeds in warm water.
 * 2) Cut plantain, radish, potato and eggplant lengthwise (about 2" long).
 * 3) Heat ¼ cup of oil in a wok.
 * 4) Fry the eggplant pieces, set aside.
 * 5) Fry the bittergourd slices, and set aside.
 * 6) In the remaining oil, roast ½ tsp each of fenugreek seeds and mustard seeds.
 * 7) When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat.
 * 8) 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.
 * 9) After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes.
 * 10) Add salt.
 * 11) Also, add the fried bittergourd slices and eggplant pieces.
 * 12) Add now to the "shukto" about ½ cup of hot water and cover wok for about 5 minutes, stirring occassionally and check if the vegetables are cooked or not.
 * 13) When vegetables are all cooked, pour on top about 1 tsp of either butter or ghee.
 * 14) Serve with rice.