Green beans with water chestnuts (Barbatti singhara sabji) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 190) by Yamuna Devi

  • coriander leaves
  • water chestnuts
  • Show all ingredients...

  • EYB Comments

    Can substitute butter for ghee, ground cayenne pepper for paprika, jicama for water chestnuts, and basil or parsley for coriander leaves.

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

Accompaniments: Rice and cauliflower pilaf (Gobhi pulau); Cauliflower and potato surprise (Gobhi aloo bhaji); Sweet potato salad in maple-lemon vinaigrette (Shakarkand salaad); Lacy semolina dosa with cumin seeds and bell pepper (Sooji dosa); Herbed mung dal cheela (Cheela)

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 butter for ghee, ground cayenne pepper for paprika, jicama for water chestnuts, and basil or parsley for coriander leaves.

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