Green beans in yogurt-poppy seed sauce (Barbatti tari sabji) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 187) by Yamuna Devi

  • coriander leaves
  • curry leaves
  • Show all ingredients...

  • EYB Comments

    See recipe for a variation. Can substitute cashew nuts for white poppy seeds, parsley for coriander leaves, butter for ghee, and cassia leaves or bay leaves for curry leaves.

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

Accompaniments: Delicious chickpea chutney (Kabli chana chatni); Paper-thin dosa stuffed with herbed potatoes (Masala dosa)

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

    See recipe for a variation. Can substitute cashew nuts for white poppy seeds, parsley for coriander leaves, butter for ghee, and cassia leaves or bay leaves for curry leaves.

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.