Lau-chingri from Bengali Cooking - Seasons and Festivals (page 48) by Chitrita Banerji

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

Accompaniments: Shukto; Masoor dal [Author's mother]; White poppy seed chutney (Posto chutney) [Author's mother]; Fish with yoghurt sauce (Doi macch)

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

  • Eat Your Books

    Can substitute patol, jhinge or other gourds, courgette or marrows for lau gourd. Appears as part of the second menu suggestion on P191.

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