Bangla-flavored fried zucchini from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent (page 144) by Jeffrey Alford and Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stir-fried rice and dal; Ladies' fingers curry; Mountain dal; Bangla slow-cooked beef with onion; Mint-coriander chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on August 23, 2016

    Absolutely great zucchini dish. Added T garlic. Perfect amount of heat. The salt at the end brings the dish together. Needed to cook longer in our wok than stated. We cooked it till it came out crisp tender.

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