Steamed white rice (Bhaat) from Taste of Eastern India: Delicious, Authentic Bengali Meals You Need to Try (page 12) by Kankana Saxena
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short-grain rice
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Red lentil fritters (Mushuri daal er boda); White poppy seeds and coconut fritters (Posto narkol boda); Crispy fried okra (Kurmure bhendi bhaja); Crispy string potato fries (Jhuri aalu bhaja); Charred eggplant mash (Begun poda); Ridge gourd spicy mash (Jhinga baata); Coconut and sesame mash (Narkol aar till baata); Hilsa fish head lentil stew (Ilish maach er matha diye daal); Caramelized onion red lentil soup (Piyaj mushuri daal); Mixed vegetable bittersweet stew (Shukto); Hilsa fish with mustard sauce wrapped in banana leaf (Kashundi ilish paturi)
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.
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