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We hope you got benefit from reading it, now let’s go back to neem shukto (mixed veg. curry with neem leaves) recipe. To cook neem shukto (mixed veg. curry with neem leaves) you need 18 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Neem Shukto (Mixed Veg. Curry with Neem Leaves):
- Provide 4 cups mixed veggies, cut lengthwise
- You need (carrot, beans, pointed gourd, raw banana, raw papaya & pumpkin)
- Prepare as needed few neem leaves to cook
- Prepare as needed few neem leaves to garnish
- Take 2-3 tbsp. mustard oil
- Take 10-12 bori (lentil dumplings / mangodi / vadi)
- Get 1-2 whole dry red chilies
- Use 2 bay leaves
- You need 1 tsp. panch phoron (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds
- Get to taste salt
- Use 1-2 green chilies, slit
- Prepare 1 tsp. cumin powder
- Prepare 1/2 tsp. turmeric powder (opt)
- Take 1 tbsp. mustard seeds
- Prepare 1/2 tsp. radhuni (celery seeds)
- Take 1/2 cup milk
- You need 1 tsp. sugar
- Provide 1 tsp. ghee
Instructions to make Neem Shukto (Mixed Veg. Curry with Neem Leaves):
- Grind the mustard seeds and the radhuni (celery seeds) along with some water into a fine paste. Keep aside.
- Heat oil in a pan and fry the bori (till golden brown) and the neem leaves (meant to garnish) separately. Drain and keep aside.
- Temper the same oil with the dry red chilies, bay leaves and the panch phoron. Allow it to splutter.
- Add the chopped veggies, all the dry spices and……
- …..neem leaves (meant to cook). Saute on low flame for 4-5 minutes.
- Add 1&1/2 cups water and green chilies. Simmer, covered on a low flame till the veggies are cooked.
- When done, add the mustard paste, milk, ghee, sugar and fried vadi. Simmer for 2-3 minutes and then switch off the flame.
- Serve with hot steamed rice at the beginning of a full course meal.
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