Stuffed arbi leaves in tomato and sour cream sauce (Urad dal bhara arbi patta) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 274) by Yamuna Devi

  • parsley
  • plain yogurt
  • Show all ingredients...

  • EYB Comments

    Can substitute safflower oil for ghee, ground cayenne pepper for paprika, sour cream for yogurt, and coriander leaves for parsley.

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

Accompaniments: Green beans with coconut (Barbatti nariyal sabji); Pumpkin wafers (Kaddu bhaji); Clear soup with spinach and rice (Palak chaval shorba); Greens and plantain with toasted almonds (Kacha kela sak); Papaya, avocado and jerusalem artichoke salad (Papita salaad); Triangle crisps (Sakarpara)

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 safflower oil for ghee, ground cayenne pepper for paprika, sour cream for yogurt, and coriander leaves for parsley.

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