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