Shukto

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

 * 1) 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.
 * 2) 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.