Dudh shukto, bitter vegetable stew in milk

Ingredients

• Two garden apples
• 2 yams (also known as “rangalu”)
• 1 green banana
• 1 radish
• 3 to 4 moringa pods (also known as drumstick leaves)
• 7 to 8 green beans
• 4 to 5 red dollars
• 1 bitter gourd
• 20 medium-sized boris (dried lentil balls)
• 250 ml of milk
• 3 tablespoons of mustard paste (or sorshe bata)
• 1 teaspoon of grated ginger
• 1 teaspoon of panch phoron (a five-spice blend)
• 2 dried chili peppers
• One bay leaf
• 2 tablespoons of ghee
• 1 teaspoon of garam masala powder
• 1 teaspoon of sugar
• Salt and turmeric to taste
• Mustard oil, as needed

Wash all the vegetables and cut them into long, rectangular pieces. Heat some mustard oil and fry the apples, moringa pods, sweet potato, green banana, and radishes in it, seasoned with salt. Drain them.

In the meantime, lightly fry the beans and drumsticks. Then, brown the fish and set it aside. Finally, fry the bitter gourd.

Prepare a smooth mustard paste using a small amount of salt and water.

In fresh oil, heat the panch phoron, dried chili peppers, bay leaf, and ginger. When the aroma develops, add the fried vegetables, except for the karela and bori, and sauté.

Add the fried onions, salt, and sugar. Mix in the mustard paste, diluted with water, and then cook over medium heat for about 10 minutes.

Once the vegetables are cooked and the broth is simmering, add the milk and the fried karela.

Finish with a drizzle of ghee and garam masala. Simmer for 5 minutes over low heat, then remove from heat when the sauce has thickened.