Allium confit (Tarela kanda) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 186) by Niloufer Ichaporia King

  • alliums of your choice
  • green chiles
  • Show all ingredients...
  • Serves : 2 cups; 6-8

  • EYB Comments

    Green onions, young onions, young leeks and young garlic and garlic tops can be used. See recipe for variations. Recipe is part of "A light spring lunch" menu on P284.

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

Accompaniments: Parsi pâté (Kaleji no pate)

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

    Green onions, young onions, young leeks and young garlic and garlic tops can be used. See recipe for variations. Recipe is part of "A light spring lunch" menu on P284.

  • westminstr on May 08, 2014

    I made this dish last year but unfortunately have very little memory of it. Obviously didn't really love it or hate it, or I would remember it better. Should have put a note in EYB!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.