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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, neem shukto (mixed veg. curry with neem leaves). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Neem Shukto (Mixed Veg. Curry with Neem Leaves) is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Neem Shukto (Mixed Veg. Curry with Neem Leaves) is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must 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 it.

The ingredients needed to make Neem Shukto (Mixed Veg. Curry with Neem Leaves):
  1. Prepare 4 cups mixed veggies, cut lengthwise
  2. Prepare (carrot, beans, pointed gourd, raw banana, raw papaya & pumpkin)
  3. Take as needed few neem leaves to cook
  4. Take as needed few neem leaves to garnish
  5. Get 2-3 tbsp. mustard oil
  6. Take 10-12 bori (lentil dumplings / mangodi / vadi)
  7. Take 1-2 whole dry red chilies
  8. Take 2 bay leaves
  9. Take 1 tsp. panch phoron (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds
  10. Get to taste salt
  11. Make ready 1-2 green chilies, slit
  12. Prepare 1 tsp. cumin powder
  13. Make ready 1/2 tsp. turmeric powder (opt)
  14. Make ready 1 tbsp. mustard seeds
  15. Take 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.

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