Cook alongside ECU faculty as we explore the world's cuisine! This recipe is a classic dish from Bengali cuisine, that is made from potatoes and ridge gourd, simmered in a poppy seed paste. The origins of this dish date back to the rule of the East India Company on the Indian subcontinent starting in 1757. 

Guest Chef: Dr. Sambuddha Banerjee, Department of Chemistry

In celebration of International Education Week.

Cook Along!