Eggplant fritters (Khasa baigan bhaji) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 215) by Yamuna Devi

  • mozzarella cheese
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute paprika for ground cayenne pepper, basil or parsley for coriander leaves, chenna cheese for mozzarella cheese, fine semolina for breadcrumbs, and vegetable oil for ghee.

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

Accompaniments: Crusty potatoes with white poppy seeds (Masala aloo); Sour cream parsley sauce (Khatte malai sas); Velvet tomato catsup (Meetha tamatar sas)

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 paprika for ground cayenne pepper, basil or parsley for coriander leaves, chenna cheese for mozzarella cheese, fine semolina for breadcrumbs, and vegetable oil for ghee.

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