Bottle gourd and green peas cooked in tomato broth (Louki hari matar shorba) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 246) by Yamuna Devi

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

Accompaniments: Lavish rice and mung dal bunchi khichari (Bunchi moong dal khichari); Spiced green beans (Masala barbatti sabji); Seasoned potatoes in smooth yogurt (Aloo raita); Velvet tomato catsup (Meetha tamatar sas); Pistachio cream sauce with sesame seeds (Pista malai sas); Mixed vegetable cutlets (Sabji 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 unsalted butter for ghee.

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.