This dish, Laganshala, would traditionally form part of a Parsi wedding feast, which is famous for its elaborate and extensive range of dishes - in fact it is so lavish that the invitees often fast before attending so they can eat more! The recipe has a complex yet subtle flavour with a sweet-and-sour undertone that reflects the influence of Gujarati cooking on the region.
Use 45ml/3 tbsp canned chopped tomatoes in place of fresh ones.
Per portion Energy 260kcal/1088kJ; Protein 4g; Carbohydrate 36g, of which sugars 15g; Fat 12g, of which saturates 2g; Cholesterol 0mg; Calcium 78mg; Fibre 6.2g; Sodium 584mg.
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