Ridged luffa squash with onion and cilantro (Toori nu shaak) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 614) by Raghavan Iyer

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

Accompaniments: Yellow split pea and peanut cakes with a tamarind-chile sauce (Dal sengdana vadi); Coconut-smothered black-eyed peas (Bina's lobhia); Black-eyed peas with mushrooms (Dhingri lobhia); Fresh greens with black-eyed peas (Hyderabadi waale lobhia); Fenugreek-perfumed black-eyed peas with a tomato sauce (Methi lobhia); Black-eyed peas with mustard, cumin, and curry leaves (Muth nu dal); Cinnamon-flavored black-eyed peas with cardamom (Sabud garam masale waale lobhia); Sweet-tart cowpeas with peanuts (Chori and sengdana nu dal); Coconut cowpeas with winter melon (Olan); Cowpeas with bishop's weed and toasted chickpea flour (Chowli nu dal); Sprouted cowpeas stewed in coconut milk (Chawli kokum chi dal); Chickpeas with a coconut sauce (Shundal); Gingered chickpeas (Adrak lasson waale chana masala); Chickpeas with mango powder (Amchur chana); Tea and ginger simmered chickpeas (Chai patte waali chana) ; Slow-cooked chickpeas with browned onions in an onion sauce (Vengayam chana); Chickpeas with a spicy tomato sauce (Chana masala); Yogurt-tart chickpeas with mustard greens (Sorshe chana); Sweet and sour chickpeas and kidney beans (Khatte meethe chanay); Chickpeas and potatoes flavored with singed spices (Pindi waale aloo chana); Gujarati-style black and yellow chickpeas with a spicy-sweet sauce (Kala aur kabuli chana); Black chickpeas with a coconut-chile sauce (Kala chana masala); Black chickpea stew over steamed rice cakes (Kadala masala puttu); Black and yellow chickpeas with red chiles (Mirchi waale kala aur kabuli chana); Sweet-hot black chickpeas with golden raisins (Kishmish kala chana); Green chickpeas with spinach (Palak hara chana); Chickpea flour dumplings in a spicy yogurt sauce (Gatte ki subzi); Fenugreek-flavored dumplings with cabbage (Muthiya bund gobhi nu shaak); Chickpea flour dumplings with spinach (Gatte saag ki subzi); Scrambled chickpea flour with ginger (Rajasthani petla); Chickpea-stuffed taro leaf stewed in spiced buttermilk (Patra kadhi); Yogurt curry with cumin and curry leaves (Gujarati kadhi); Toasted chickpea flour curry with sorghum flatbread (Zunka bhaakar); Horse gram with pounded garlic and fennel (Kulith nu dal); Sprouted horse gram with a spicy coconut-chile sauce (Khili hui kulith); Kidney beans with a cardamom-yogurt sauce (Dahi elaichi rajmah); Minty kidney beans and potatoes (Aloo pudhina rajmah); Green peas and kidney beans with yogurt and cream (Rajmah mutter); Turnips with kidney beans (Rajmah shalgum); Kidney beans and chickpeas with a tart onion sauce (Chana rajmah); Whole black lentils with ginger, garlic, and butter (Makhani dal); Skinned whole black lentils with browned onions (Dhuli hui sabud urad); Slow-cooked creamy black lentils with whole spices (Maa di dal); Creamy black lentils with chickpeas and kidney beans (Teen taal dal); Split black lentils with clarified butter (Chilke waale urad ki dal); Skinned split black lentils with chiles and black pepper (Kali aur hari mirch urad dal); Garlic-infused split black lentils with lime (Lasoon urad chi dal); Skinned split black lentils with spinach (Palak urad dal); Creamy-tart split black lentils with coconut (Urad kokum chi dal); Black lentils and yellow split peas with cardamom (Chilke waale urad aur chane ki dal); Black and green lentils with bay leaves and curry leaves (Moong urad nu dal); Brown lentils with cumin and turmeric (Molu’s sabud masoor); Brown lentils with chunky onion and chiles (Pyaaz waale sabud masoor); Brown and green lentils with a cashew-almond sauce (Dal korma); Balti-style whole green lentils with bay leaves (Sabud moong ki dal); Toasted spices and onion with green lentils (Dhania jeera aur sabud moong); Turmeric-flavored whole green lentils with chiles (Haldi waale sabud moong); Spinach-smothered whole green lentils (Palak moong); Whole green lentils with coconut and tomatoes (Thenga paruppu); Cumin-scented split green lentils (Jeera mong nu dal); Sweet-tart split green lentils with mustard (Moong nu dal); Garlicky green lentils (Lasoon moong ki dal); Split green lentils with bitter melon (Teto dal); Chile-spiked split green lentils with cauliflower (Phool gobhi kootu); Spicy split green lentils with chiles and onion (Pyaaz mirchi moong ki dal); Toasted split green lentils with spinach (Bhaja moong palak); Split green lentils with red chiles & toasted spices (Chilke aur dhuli hui moong ki dal); Green and black lentils with garlic (Urad moong dal); Spicy-tart split green and red lentils (Kokum moong aur masoor dal); Peppery split green lentils and yellow peas (Porithu kootu); Sweet split green lentils and yellow peas (Mug chana nu dal); Fried lentil and cabbage dumplings with a tomato-cream sauce (Moong aur bund gobhi kaftan ki curry); Green lentil "drops" with peas (Mutter mangori); Nutty-hot green lentil "drops" with tomatoes (Tamatar mangori); Red lentils with chiles (Mirchi waale masoor ki dal); Gingered red lentils with garlic (Aadrak lagoon masoor ki dal); Tart red lentils with tomatoes, lime juice, & scallions (Ahomya bilahi dal); Addictive red lentils with gongura leaves (Gongura sambhar); Slow-roasted bell pepper with red lentils (Bhuna hua Simla mirch aur masoor ki dal); Minty red lentils with cilantro and raw onions (Masaledar masoor dal); Red lentils with a caramel-sweet onion sauce (Masoor pyaaz dal); Mixed lentils with ginger (Moong, masoor, aur urad dal fry); Red and yellow lentils with garlic and curry leaves (Moong masoor dal); Five-lentil stew with cumin and cayenne (Panchmela dal); Dried lentil wafers with a yogurt sauce (Papad aur dahi ki kadhi); Creamy moth beans with coconut milk (Kokum moth chi dal); Tart moth beans with lime juice (Moth nu dal); Sprouted moth beans with caramelized onions (Kaanday chi moth); Whole yellow peas with bishop's weed (Ragado); Whole yellow peas with onions and griddle-browned bread (Usal paav); Slow-cooked sweetened yellow split peas with fresh coconut chips (Cholar dal); Minced yellow split peas with mustard and chiles (Vaatli dal); Yellow split peas with unripe papaya (Cholar papeeta dal); Sweet-hot yellow split peas with golden raisins (Kishmish waale chana ki dal); Eggplant-smothered yellow split peas (Baingan chane ki dal); Stewed potatoes with yellow split peas (Urulikazhangu kootu); Yellow split peas and spinach in a yogurt-peanut sauce (Patli dal); Yellow split peas with tomato and chiles (Tamatar chana dal); Steamed nuggets with a peanut-tomato sauce (Kothimbir chi vadi); Yellow split and pigeon peas with onion and garlic (Chana toor dal fry); Whole pigeon peas with spinach (Sabud toor aur palak ki dal); Five-spiced whole pigeon peas (Sabud toor aur panch phoron); Nutty-tart whole pigeon peas (Sabud toovar ane tamatar); Pigeon peas with chiles and jaggery (Toovar nu dal); Cumin-scented pigeon peas with mango (Ambyachi dal); Tart pigeon peas with tomato & mango powder (Amchur tamatar dal); Coconut-smothered pigeon peas with pumpkin (Arrachay uttu sambhar); Shallots with pigeon peas & coconut milk (Chinnay vengayam thengapaai sambhar); Slow-cooked onion with pigeon peas (Dal fry); Spicy pigeon peas with tomatoes and browned onions (Hyderabadi toor dal); Buttery pigeon peas with turmeric (Nayee toram paruppu); Unripe mango with pigeon peas (Khatte aam toor ki dal); Pigeon peas and peanuts with jaggery (Toovar mandvishing nu dal); Peppery pigeon peas with garlic and cumin (Menalina saru); Cabbage and plantains with pigeon peas and buttermilk (Muttaikose vazhaipazham kootu); Okra and shallots with pigeon peas and tamarind (Vendakkai kozhumbu); Pureed pigeon peas with chiles and mustard seeds (Kadaghu toram paruppu); Tamarind broth with pureed pigeon peas and black pepper (Molagha tanni); Pureed pigeon peas with ground spices and clarified butter (Varan); Plantains and cabbage with pigeon peas (Vazhaipazham toram paruppu); Peas and lentils with pumpkin (Kaddu dhansaak); Mango, bell pepper, and onion in a pigeon pea sauce (Maangai kootan); Sweet pineapple stewed in pigeon pea broth (Anasi pazham rasam); Dr. Belani's pigeon pea broth with seasonal vegetables (Sindhi kadhi); Lime-tart pigeon pea broth with coconut (Elambuchambu rasam); Pigeon pea broth with unripe mango (Maangai rasam); Garlic-flavored pigeon pea broth with "drumsticks" and kokum (Palidu); Spicy "gnocchi" (Dal dhoklis); Chile-hot dumplings with buttermilk (Paruppu unday more kozhumbu); Sprouted beans and peas with chiles and lime juice (Mirchi waale khili hui dal); Cashew nuts stewed with cardamom & cloves (Kaaju curry); Boiled peanuts with radish greens and jaggery (Mungphalli aur mooli ki bhajee); Peanuts and yellow split peas with spinach (Mungphalli palak dal); Slow-stewed tomato sauce with kidney beans (Tamatar malai rajmah); Tart-hot kidney beans with tomato in a yogurt sauce (Dahiwaale rajmah); Hearty kidney beans with a tart onion-chile sauce (Punjabi rajmah); Smashed pea patties

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 English cucumbers for luffa gourds.

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