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| Zucchini/Lau Chingri |
Lau Chingri is a beloved item on the Bengali menu, but lau (or bottle gourd) is sometimes available only in an Indian market, so instead of lamenting its paucity, a great substitute is to use zucchini which is plentiful at our local super and farmers' markets. This started out with 7 fresh zucchini which reduced down to very little due to the high water content in the vegetables. I like to leave the skin on when cooking zucchini this way so that they don't turn to mush when they're cooked.
This goes well with both hot basmati rice and chapatis.
