Sunday, 8 April 2007

Gujarati Series: Tuver Lilva- Eggplant Curry

Eggplants go so well with just about any other vegetables, don't they?
One such pairing is this, Tuver Lilvas(Pigeon Peas) and eggplant. Simmered in garlic and tomatoes and seasoned with some ajwain seeds, this is a perfect accompaniment to any meal. I like this combination a lot and try to make it when I have a stock full of Tuver Lilvas in my freezer.

Here is the really easy recipe:

1 medium Eggplant- chopped
1 bag- frozen tuver lilvas
2 - tomatoes, chopped

For the tempering:
1 tbsp- Oil, ajwain seeds, asafoetida, 2 large cloves of garlic-chopped
turmeric powder, chili powder, salt, a pinch of sugar,-to taste

In a pan, heat some oil. Add the ajwain seeds, chopped garlic, asafoetida and a pinch of turmeric.
Add the tuver lilvas. If they are frozen, you will need to cook these for around 7-8 minutes to get them soft. Do this by adding water to cover the lilvas. Cover and let them cook first till soft. Make sure most the water is evaporated.
When the lilvas are soft, add the chopped eggplant and tomato pieces. Add all the seasonings now, and have a taste. Add a little bit of water for a gravy if you want. Cover and cook until done. Serve hot with chapatis, daal, rice, yogurt for a complete meal.

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