Butter soft zucchini and tomatoes (Louki tamatar tarkari) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 206) by Yamuna Devi

  • cashew nuts
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute almonds for cashew nuts, butter for ghee, and basil or parsley for coriander leaves.

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

Accompaniments: Savory rice and green pea pilaf (Masala hari matar pulau); Herbed rice with julienne potatoes (Aloo pulau); Mung dal purée with sliced white radishes (Mooli moong dal); Mung beans with panir cheese (Panir sabat moong); Griddle-baked paper-thin whole wheat bread (Phulka); Carrot and water chestnut salad (Gajar aur singhara kachamber); Papaya, avocado and jerusalem artichoke salad (Papita salaad)

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 almonds for cashew nuts, butter for ghee, and basil or parsley for coriander leaves.

  • cedarmakesthings on August 23, 2015

    Loved this. It was light, creamy, full of complex flavors. I plan on making this one again for guests....and for myself.

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