The favorite dip in Eastern India is dip made from the peels of bottle-gourd. Chop the peel the bottle-gourd and fry it in oil with whole cumin seeds, poppy seeds, green chilies and cilantro. Grind all the ingredients to a fine paste and stir in a spoonful of tamarind juice to make it tangy.
This dip tastes best with chicken curry, fish curry and vegetable pottage. This delicacy is the best provider of roughages.
