Black-eyed peas with cilantro and green chilies (Lobhia aur hari chutney) from Vegetarian India: A Journey Through the Best of Indian Home Cooking (page 122) by Madhur Jaffrey

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

Accompaniments: Vegetable biryani with cauliflower, carrots, and peas (Gobi, gajar aur matar ki biryani)

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

  • Lepa on March 03, 2022

    I really didn't like how this turned out. The spice paste was green and slimy. The taste was okay but not great. I made it without green chilies so it wouldn't be so hot (I used degi mirch instead) so maybe that's the problem since other posters like this. Not a repeat for us.

  • allisonsemele on November 09, 2020

    I make this regularly--it's very easy. I usually add a few cloves to the oil at the beginning, borrowed from another recipe in this book. I like the warm spice that it adds. I also add garlic.

  • cedarmakesthings on February 19, 2016

    This was delicious, though we used significantly less chilies. Will definitely make again.

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