Summer squash and green peas (Louki hari matar sabji) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 197) by Yamuna Devi

  • coriander leaves
  • zucchini
  • Show all ingredients...

  • EYB Comments

    Can substitute yellow zucchini, pattypan squash, bottle gourds, or yellow crookneck squash for zucchini; and parsley or mint for coriander leaves.

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

Accompaniments: Lavish rice and mung dal bunchi khichari (Bunchi moong dal 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 yellow zucchini, pattypan squash, bottle gourds, or yellow crookneck squash for zucchini; and parsley or mint for coriander leaves.

  • lorloff on July 21, 2017

    We had fresh peas and summer squash from the farmers market. This dish was perfect and really delicious. Easy to make on a weeknight. It will become one of my go to zucchini recipies. Continues to be great most recently we started to add garlic along with the chilies at the beginning.

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.