Neem Shukto (Mixed Veg. Curry with Neem Leaves)
Neem Shukto (Mixed Veg. Curry with Neem Leaves)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, neem shukto (mixed veg. curry with neem leaves). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Neem Shukto (Mixed Veg. Curry with Neem Leaves) is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Neem Shukto (Mixed Veg. Curry with Neem Leaves) is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook neem shukto (mixed veg. curry with neem leaves) using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Neem Shukto (Mixed Veg. Curry with Neem Leaves):
  1. Prepare 4 cups mixed veggies, cut lengthwise
  2. Take (carrot, beans, pointed gourd, raw banana, raw papaya & pumpkin)
  3. Make ready as needed few neem leaves to cook
  4. Get as needed few neem leaves to garnish
  5. Prepare 2-3 tbsp. mustard oil
  6. Make ready 10-12 bori (lentil dumplings / mangodi / vadi)
  7. Take 1-2 whole dry red chilies
  8. Get 2 bay leaves
  9. Get 1 tsp. panch phoron (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds
  10. Take to taste salt
  11. Make ready 1-2 green chilies, slit
  12. Prepare 1 tsp. cumin powder
  13. Prepare 1/2 tsp. turmeric powder (opt)
  14. Take 1 tbsp. mustard seeds
  15. Make ready 1/2 tsp. radhuni (celery seeds)
  16. Make ready 1/2 cup milk
  17. Take 1 tsp. sugar
  18. Make ready 1 tsp. ghee
Steps to make Neem Shukto (Mixed Veg. Curry with Neem Leaves):
  1. Grind the mustard seeds and the radhuni (celery seeds) along with some water into a fine paste. Keep aside.
  2. Heat oil in a pan and fry the bori (till golden brown) and the neem leaves (meant to garnish) separately. Drain and keep aside.
  3. Temper the same oil with the dry red chilies, bay leaves and the panch phoron. Allow it to splutter.
  4. Add the chopped veggies, all the dry spices and……
  5. …..neem leaves (meant to cook). Saute on low flame for 4-5 minutes.
  6. Add 1&1/2 cups water and green chilies. Simmer, covered on a low flame till the veggies are cooked.
  7. When done, add the mustard paste, milk, ghee, sugar and fried vadi. Simmer for 2-3 minutes and then switch off the flame.
  8. Serve with hot steamed rice at the beginning of a full course meal.

So that is going to wrap it up for this special food neem shukto (mixed veg. curry with neem leaves) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!