Green peas, unknown to Shiva, are one of the most prized winter vegetables today, partly because they are limited to the season, unlike the potatoes. Apart from being combined with a host of other ingredients, they are made into a wonderful savoury preparation which is a universal Bengali favourite. This matarshutir kachuri also bridges regional and national boundaries very easily. I have yet to find anyone who does not like it. Though it is often served with a dry potato dam, it is good enough to eat by itself. A kachuri is basically a stuffed luchi and there are two steps to all kachuris, the filling and the dough.