Lau Shak Bhatey
Greens mashed into bhatey form a classic accompaniment to Panta Bhaat. In Bangladesh, the Panta Bhaat with Ilish and bhatey has become the defining breakfast of Pohela Boishakh (Bengali New Year)—an invented tradition from 1983 that celebrates the return of the privileged to the food of their forefathers.
Cooking
Cook the leaves in boiling water.
Drain water and mash with mustard seed paste, salt, green chillies and mustard oil.
Serving Suggestions
Serve hot with steamed rice or with
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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