Kashmiri-style aubergines in yoghurt (Dahi baingan Kashmiri) from India's Vegetarian Cooking (page 27) by Monisha Bharadwaj

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

Accompaniments: Garlic bread (Lahsun parathas); Potato-stuffed bread (Aloo paratha)

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

  • Avocet on August 18, 2018

    p. 27. Good, and very easy to make. I salt and drain the eggplant first to avoid too much oil. Add the eggplant back to the spices before adding the yoghurt, so the yoghurt doesn't curdle.

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