Garden vegetable stew with crunchy fried badis (Aviyal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 208) by Yamuna Devi

  • zucchini
  • peas
  • Show all ingredients...

  • EYB Comments

    Can substitute ghee for coconut oil; red peppers, yellow peppers, snow peas, Swiss chard, or spinach for green peppers; parsnips or rutabagas for either carrots or potatoes; broad beans or lima beans for green beans; moong dal badis for urad dal badis; and sweet potatoes or winter squash for yams.

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Accompaniments: Coal-baked whole wheat bread balls: light bread balls (Baati); Steamed chickpea bread with coconut garnish (Dhokla / Khaman dhokra); Coal-baked whole wheat bread balls: dense bread balls (Baati)

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 ghee for coconut oil; red peppers, yellow peppers, snow peas, Swiss chard, or spinach for green peppers; parsnips or rutabagas for either carrots or potatoes; broad beans or lima beans for green beans; moong dal badis for urad dal badis; and sweet potatoes or winter squash for yams.

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