A traditional Bengali recipe from ” Ammu” by Asma Khan.
This is a main dish to be served with dhal, rice, raita, pickles and chutneys if wished. Its from the encyclopedic ” In Praise of the Potato” by Lindsey Bareham.
A recipe from the excellent “Persiana” by Sabrina Ghayour.
A recipe from Lindsay Bareham’s ” A Celebration of Soup”
A recipe from one of the Riverford cookbooks to serve with couscous, rice or bulghar and garnish with green olives or toasted flaked olives. For non vegans yoghurt also goes well with this.
