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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. You can cook neem shukto (mixed veg. curry with neem leaves) using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Neem Shukto (Mixed Veg. Curry with Neem Leaves):
- Get 4 cups mixed veggies, cut lengthwise
- Get (carrot, beans, pointed gourd, raw banana, raw papaya & pumpkin)
- Prepare as needed few neem leaves to cook
- Provide as needed few neem leaves to garnish
- Take 2-3 tbsp. mustard oil
- Take 10-12 bori (lentil dumplings / mangodi / vadi)
- You need 1-2 whole dry red chilies
- You need 2 bay leaves
- Use 1 tsp. panch phoron (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds
- Provide to taste salt
- Take 1-2 green chilies, slit
- You need 1 tsp. cumin powder
- Provide 1/2 tsp. turmeric powder (opt)
- You need 1 tbsp. mustard seeds
- Use 1/2 tsp. radhuni (celery seeds)
- Prepare 1/2 cup milk
- Use 1 tsp. sugar
- Provide 1 tsp. ghee
Steps 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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