TETO SHUKTO

This is a cleansing recipe to clean your digestive system and also your palate. I think it's the second most popular( or rather well known) bengali recipe after Macher jhol.There are as many variations of this recipe as the number of true bengali households are.Every family has their own version of 'TETO SHUKTO' made with bittergourd. Actually there is a younger brother of my favorite veggie Karola or bittergourd called 'Uchchhe' which is not available outside Bengal.We used to have it almost everyday in our childhood( boiled with potato and mashed,with a tinge of raw mustard oil) but I have not seen it ever since.It's not as bitter as karola as much smaller in size.I think it must be among all those extinct vegetable species.
Anyway the Teto Shukto I make at home has poppyseed paste as one of the ingredients.I prefer to make it with as many vegetables as are available.
INGREDIENTS:
Karola or bittergourd- 1 large piece
one each of a carrot,potato,raw banana,half of a small raw papaya( you can add drumsticks also but the thin ones available in bengal is preferable and not the thick ones one usually gets in the market)
1/4th tsp methi seeds( fenugreek seeds)
1/4 th tsp black mustard seeds
1/4th tsp 'randhuni'( I am trying to find out the English name for this tiny ajwain like seeds which is very popular in bengal and has distinct flavor when used as tempering or as paste in recipes.)
1/2 tsp turmeric powder
1 tsp ginger paste
2 tbs of poppyseed paste
1 tbs of mustard oil
salt and sugar to taste

METHOD:

1.Heat oil in a kadai. Add methi seeds, whole black mustard seeds and radhuni seeds( optional, you can skip this if unavailable)

2. Add the karela pieces add saute them in high heat for 2/3 mins.Add other vegetables.Continue frying them for a while.

3.Add turmeric powder,salt

4. Lower the heat.Cover with a tight lid and cook for another 5 mins.

5.Add poppyseed paste( posto baataa) mixed with 1 cup water.Cover and cook till vegetables are cooked but not overcooked. They should be little crunchy with not much gravy.

6.Add sugar to taste and ginger paste. Mix well.Cool and serve with rice as the first dish of the meal.

P.S Teto shukto should be served at room temperature and preferably should not be reheated.This is not supposed to be spicy and therefore no chillies are used.