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How to hack your food

DNMUM417723 | 7/8/2018 | Author : Dyuti Basu | WC :651

Instead of tossing away vegetable peels, fish heads and other seemingly ‘waste’ items, Dyuti Basu suggests turning them into lip-smacking delicacies, and how!
JUST BEFORE MONDAY

Oil sizzles in a shallow frying pan, the aroma of the Bengali five-spice wafts in the air. The next ingredient, though surprising, is the key to one of the most well-loved delicacies in the cuisine - julienned pieces of bottle gourd (lauki) skin. As the gourd reaches the correct consistency, the cook adds salt and sugar, sprinkles poppy seeds over it. Another minute of stirring, and the dish is ready - lau’er khosha bhaja (fried bottle gourd skin) - to be savoured with dal and rice.
“This is just one of the vegetable skins that we cook,” explains 30-year-old Pinjala Kundu, who loves to make experimental dishes. This particular dish made from scrap, is a hand-me-down recipe in the family. “We also make a paste out of cauliflow
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