Mustard-flavored mixed vegetable soup (Laphra vyanjana) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 244) by Yamuna Devi

  • coriander leaves
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute brown sugar for jaggery, peanut oil for ghee, and parsley for coriander leaves.

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

Accompaniments: Urad dal with tomatoes (Urad tamatar dal); Deep-fried golden puffs (Luchi); Crackling-crispy dal wafers (Paparh aur pappadam); Pishima's stuffed okra (Bhara bhindi); Yogurt cheese patties with spicy green peas (Dehin hari matar tikki)

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 brown sugar for jaggery, peanut oil for ghee, and parsley for coriander leaves.

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