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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, neem shukto (mixed veg. curry with neem leaves). One of my favorites. This time, I am going to 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 popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Neem Shukto (Mixed Veg. Curry with Neem Leaves) is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have neem shukto (mixed veg. curry with neem leaves) using 18 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Neem Shukto (Mixed Veg. Curry with Neem Leaves):
  1. Make ready 4 cups mixed veggies, cut lengthwise
  2. Get (carrot, beans, pointed gourd, raw banana, raw papaya & pumpkin)
  3. Prepare as needed few neem leaves to cook
  4. Take as needed few neem leaves to garnish
  5. Take 2-3 tbsp. mustard oil
  6. Take 10-12 bori (lentil dumplings / mangodi / vadi)
  7. Get 1-2 whole dry red chilies
  8. Make ready 2 bay leaves
  9. Prepare 1 tsp. panch phoron (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds
  10. Get to taste salt
  11. Prepare 1-2 green chilies, slit
  12. Prepare 1 tsp. cumin powder
  13. Prepare 1/2 tsp. turmeric powder (opt)
  14. Get 1 tbsp. mustard seeds
  15. Get 1/2 tsp. radhuni (celery seeds)
  16. Take 1/2 cup milk
  17. Prepare 1 tsp. sugar
  18. Take 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’s going to wrap it up with this exceptional food neem shukto (mixed veg. curry with neem leaves) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!