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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, neem shukto (mixed veg. curry with neem leaves). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Neem Shukto (Mixed Veg. Curry with Neem Leaves) is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Neem Shukto (Mixed Veg. Curry with Neem Leaves) is something which I have loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Neem Shukto (Mixed Veg. Curry with Neem Leaves):
  1. Make ready 4 cups mixed veggies, cut lengthwise
  2. Make ready (carrot, beans, pointed gourd, raw banana, raw papaya & pumpkin)
  3. Take as needed few neem leaves to cook
  4. Prepare as needed few neem leaves to garnish
  5. Take 2-3 tbsp. mustard oil
  6. Prepare 10-12 bori (lentil dumplings / mangodi / vadi)
  7. Make ready 1-2 whole dry red chilies
  8. Get 2 bay leaves
  9. Take 1 tsp. panch phoron (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds
  10. Get to taste salt
  11. Take 1-2 green chilies, slit
  12. Get 1 tsp. cumin powder
  13. Make ready 1/2 tsp. turmeric powder (opt)
  14. Get 1 tbsp. mustard seeds
  15. Take 1/2 tsp. radhuni (celery seeds)
  16. Take 1/2 cup milk
  17. Take 1 tsp. sugar
  18. Take 1 tsp. ghee
Instructions 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 with this special food neem shukto (mixed veg. curry with neem leaves) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!