Black eyed bean curry with brinjals from Annapurni: Heritage Cuisine from Tamil Nadu (page 64) by Sabita Radhakrishna

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

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 recipe listed spice mix for vadagam, "Chilli-coriander powder" recipe on P17 for store-bought equivalent, and "Extracting tamarind" recipe on P22 for store-bought prepared tamarind.

  • Ganga108 on June 12, 2024

    NOTE: It is not clear in the recipe whether fresh or dried black eyed beans are used - possibly fresh? Also, beyond a quick saute/roast, the recipe omits to indicate where to add them. I presume they are added in step 5 before pressure cooking. If using dried beans, I guess they would need to be soaked and pre-cooked.

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