Zucchini boats stuffed with herbed buckwheat pilaf (Kotu bhara louki) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 273) by Yamuna Devi

  • coriander leaves
  • sour cream
  • Show all ingredients...

  • EYB Comments

    Can substitute quinoa for kasha, dill for coriander leaves, ground cayenne pepper for paprika, and low-fat cream cheese for sour cream.

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

Accompaniments: Rice with ginger-seasoned yogurt (Dahi bhat); Fresh tomato sauce (Taza 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 quinoa for kasha, dill for coriander leaves, ground cayenne pepper for paprika, and low-fat cream cheese for sour cream.

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