Butter soft eggplant wedges (Bhona baigan bhaji) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 216) by Yamuna Devi

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

Accompaniments: Tender-crisp sprouted urad beans in sesame-yogurt sauce (Sabat urad usal); Deep-fried fenugreek whole wheat bread (Methi poori); Sautéed spinach and dal noodles with herbed tomato sauce (Tamatar sak); Panir cheese, summer squash and red bell peppers (Panir louki tarkari)

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 olive oil or avocado oil for ghee.

  • Barb_N on October 08, 2014

    I have made this several times. In contrast to many Indian dishes the ingredient list is short making it a good weeknight recipe. One of my favorite ways to prepare eggplant.

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.