Pan-fried baby eggplants stuffed with almond grounds (Badaam bhara baigan) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 269) by Yamuna Devi

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

  • EYB Comments

    Can substitute baby purple eggplants or Japanese eggplants for baby white eggplants, lime juice for amchoor, vegetable oil for ghee, and parsley for coriander leaves.

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

Accompaniments: Curried whole brown chickpeas (Chole); Chickpea and ginger root salad (Kabli chana adrak kachamber); Fragrant tomato and yogurt gravy (Tamatar dahi sas); Cauliflower kofta (Gobhi kofta); Golden pastry chips (Nimkin)

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 baby purple eggplants or Japanese eggplants for baby white eggplants, lime juice for amchoor, vegetable oil for ghee, and parsley for coriander leaves.

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