Shoshar Shukto
A summer delight, light on the tummy Bengali style meal, this Shoshar Shukto takes about 15 minutes to make. It is best served with steamed white rice, but I can see it working really well even with roti or paratha. There are various different ways you can make shoshar shukto. This is probably the simplest way with very minimal list of ingredients.
Ingredients
- 1 big cucumber or 2 small ones
- 1 teaspoon mustard oil or vegetable oil
- ½ teaspoon fennel seeds
- ½ teaspoon black mustard seeds
- 1 dry red chili
- fresh ginger - 1 inch
- ⅓ cup finely chopped cilantro leaves
- ½ teaspoon turmeric powder
- ½ teaspoon sugar
- salt to taste
Instructions
- Peel and finely chop the cucumber, grate the ginger and keep aside.
- In a pan, pour the oil and once the oil heats up, scatter the black mustard seeds and dry red chili. Let it sizzle for few seconds
- Scatter the chopped cucumber, sprinkle with salt and sugar. Add the turmeric and let it simmer in medium heat covered for 5 minutes.
- The cucumber should have softened by now.
- Add the ginger, and taste for salt. Add more if needed.
- Finally, add the chopped cilantro leaves and give it a toss
- Enjoy shoshar shukto warm with steamed rice.
Video
Notes
Do you trim the edges off the cucumber ?
Some variety of cucumber can taste a little bitter and there is this thick that I have seen my Grandma doing, followed by my Ma, and now I do the same. You would cut off one end and rub it against the remainder of the cucumber for a few seconds. You will notice that white, sticky sap forms. Discard the cut-off, and wash the cucumber. Peel and enjoy. The bitter taste will be gone. Is this a myth? I don't know but the variety that we are growing can taste a little bitter and once I follow this technique, it helps.Nutrition
Serving: 1gCalories: 289kcalCarbohydrates: 14gProtein: 13gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 13gCholesterol: 34mgSodium: 873mgFiber: 2gSugar: 4g