Green beans with coconut (Barbatti nariyal sabji) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 189) by Yamuna Devi

  • coconut
  • curry leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute sesame oil for ghee, peanuts or almonds for split urad dal, and fennel fronds or coriander leaves for dill.

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

Accompaniments: Chilled yogurt rice with shredded mango (Dadhyodhana); Rice and split pea khichari with fried cashews (Khara matar dal khichari / Pongal); Stuffed arbi leaves in tomato and sour cream sauce (Urad dal bhara arbi patta); Tomatoes in smooth yogurt (Tamatar raita); Spicy matchstick potatoes (Masala allo latche)

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 sesame oil for ghee, peanuts or almonds for split urad dal, and fennel fronds or coriander leaves for dill.

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