Crispy diced eggplant with bitter neem leaves (Neem baigan) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 181) by Yamuna Devi

  • eggplants
  • mustard oil
  • Show all ingredients...

  • EYB Comments

    Can substitute ground fenugreek seeds mixed with lemon juice or lime juice for powdered neem, and vegetable oil for mustard oil.

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

Accompaniments: Rice and toasted toovar dal khichari with mixed vegetables (Toovar dal sabji khichari)

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

  • Eat Your Books

    Can substitute ground fenugreek seeds mixed with lemon juice or lime juice for powdered neem, and vegetable oil for mustard oil.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.