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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, neem shukto (mixed veg. curry with neem leaves). One of my favorites food recipes. 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 favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Neem Shukto (Mixed Veg. Curry with Neem Leaves) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to 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 can achieve it.

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. Get 2-3 tbsp. mustard oil
  6. Make ready 10-12 bori (lentil dumplings / mangodi / vadi)
  7. Prepare 1-2 whole dry red chilies
  8. Get 2 bay leaves
  9. Make ready 1 tsp. panch phoron (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds
  10. Make ready to taste salt
  11. Prepare 1-2 green chilies, slit
  12. Get 1 tsp. cumin powder
  13. Get 1/2 tsp. turmeric powder (opt)
  14. Make ready 1 tbsp. mustard seeds
  15. Get 1/2 tsp. radhuni (celery seeds)
  16. Get 1/2 cup milk
  17. Get 1 tsp. sugar
  18. Prepare 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 this up for this special food neem shukto (mixed veg. curry with neem leaves) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!