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About these recipes

We aim to preserve the memories of how food was cooked in the past in India, by which we mean at least 40 years ago, though the recipes may still be in use. The recipes are family specialties or favourites . We know that most Indians cooked by approximate measurements, and not by precise recipes. So, some of the recipes here may not be easily reproducible.

Before the recipe, we have a short description about the cook plus comments identifying the dish with a particular region, community, special role it had in the family, or any other comments/description that has a special meaning.

Please send us your recipes and comments at dadinani@gmail.com.

 
Home Capture Memories Read contributions Dadi Nani Cooking Boroma's Lau Ghonto by Manjula Mathur
Boroma's Lau Ghonto by Manjula Mathur Print E-mail

Veg, main dish, mild spicy, Bengali

Boroma, my great-grandmother got married, in the early 1900s, when she was fifteen to a member of a Zamindari family of Dharula, Chittagong District, in what is now Bangladesh. Boroma's Dharula home had separate vegetarian and non-vegetarian kitchens in the courtyard behind the house.

Here food was cooked on stoves run on kerosene and cow dung cakes. Her cooking vessels were all metallic: iron, brass and copper. Boroma's vegetarian dishes, flavoured with mild spices, were family favourites.


Ingredients

  • 500 grams 1 lb tender Bottle Gourd cut into thin, short strips
  • 2-3 chopped green chillies
  • 2-3 bay leaves
  • 1/2 tspn cumin seeds
  • 1 tspn oil or ghee
  • Salt to taste
  • A pinch of turmeric powder
  • A pinch of cinnamon-cardamom powder

Method

Heat oil/ghee in a kadai/wok/heavy bottomed saucepan.

Put in all masalas except cinnamon-cardamom powder and fry for a few seconds.

Put in gourd strips and mix lightly.

Cover and cook on slow heat until water dries up.

Sprinkle cinnamom-cardamom powder on top and serve hot.


© Manjula Mathur, India 2008

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