Lauki bharta and pyaz tamatar ki chutney

                         Lauki bharta and pyaz-tamatar ki chutney

Lauki ka bharta made by grating the bottle gourd and cooking it in the usual baingan ka bharta style. With tomato-onion, ginger and green chillies. It’s a delightful change from the usual fare. In fact some people even make Lauki ka kheer and there have been times I have even swallowed lauki ka halwa.

Lauki some tout is the greatest vegetable particularly the faith healers. They claim that the juice will keep the arteries unclogged and the heart pumping happily.

If only things were that simple. But at some point it had my husband drinking lauki juice first thing in the morning. But as with all fads this was forgotten after a while.

This is a tomato-chutney Kyar Singh made after I showed the recipe from a blog. It was made with lots of tomatoes, onions and a bit of sugar which was substituted with a tablet of equal. But it tasted more like gravy. Eaten with a roti stuffed with moong sprouts it was a meal by itself.

This was the other variety of star fish that I got from Cornwall. That was one of my best holidays.

I remember gorging on croissants that we specially bought from the market that led our host Mike to remark, “Have you never eaten croissants before?”

   Please note the star-fish that has come all the way from Land’s End Truro. Is it any different from the ones we find on our beaches?