Smoky eggplant salad (Vengna nu bharat) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 218) by Niloufer Ichaporia King

  • sweet onion
  • tomatoes
  • Show all ingredients...
  • Serves : 4-6 as side; more as a first course

  • EYB Comments

    Can substitute olive oil for ghee for vegan version. See recipe for variations. Recipe is part of the "Summer major birthday dinner" menu on P285, and the "Festive cocktail party" menu on P288.

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

Accompaniments: Creamy panir [Sehra Albess in "My favourite recipes"]; Masala seafood (Tareli attva bhujeli machhi)

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 olive oil for ghee for vegan version. See recipe for variations. Recipe is part of the "Summer major birthday dinner" menu on P285, and the "Festive cocktail party" menu on P288.

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.