Bengalis tend to not waste any food and will come up with innovative ways to make even the toughest food tender, delicious and appetizing. Here is a very simple recipe where we turn the peels of a bottlegourd into a tasty morsel.
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 The lau or the bottle gourd (calabash) is a very versatile vegetable of the Bangladesh kitchen. This would be fairly common in the sumer months when various kinds of gourds are aplenty. Rummaging through the fridge, I came across half of a gourd that I had set aside. The other half went into a shrimp dish (recipe to follow Continue reading Lau Bhaji – Bottlegourd Bhaji |
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