Aubergine and Indian broad bean curry (Renghan lilva) from Prashad Cookbook: Indian Vegetarian Cooking by Kaushy Patel

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Boiled basmati rice (Baath); Gujarati jaggery bread (Mal pura); Sweet and buttery lentil-filled flatbread (Velmi); Traditional yellow lentil soup (Dhal); Spiced yoghurt soup (Khudi); Fenugreek, chilli and apple relish (Methi safarjan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SugarFree_Vegan on June 26, 2016

    Pg 110 - to make this a more healthy option I missed out nearly all of the 100ml of oil with no detriment to the dish and used frozen broad beans. This was a lovely curry and one I'll be making again soon.

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