Wednesday, 16 December 2009

Rustic Gujarati Series: Veggies stuffed with Lilva ( Lilva nu Bharelu Shaak)



Sometimes you just need a change from the usual stuffed curries, and this one fits the bill perfectly. I stuffed various vegetables I had on hand- Peppers, Asian Eggplants, and of course, Potatoes with Lilva- or better known as Pigeon Peas. This was a wonderful change from the usual Gujarati Bharelu or Sambhariya Shaaks. Here is the recipe if you'd like to try it sometime.

Ingredients:
The following is a basic guideline, use according to your needs.

2 small potatoes - sliced lengthwise or you may also choose the baby ones and make a slit in the middle
2-3 Asian Eggplants - chopped in big chunks, make a slit in the middle
2 small baby onions- washed, sliced with slit in middle
2-3 large peppers- cut in chunks and slit

1 tbsp- Oil
1 tsp- Mustard Seeds
a pinch of asafoetida

For the Stuffing:
1 small bag of frozen Lilva- Pigeon Peas or fresh ones ( defrost fully if using frozen)
1/2 cup- frozen peas
1 tbsp- ginger-garlic-chili paste and 2-3 cloves of garlic-chopped finely
1 tbsp- sesame seeds
2 tbsp- dry coconut
1/2 tsp- aamchur powder ( dried mango powder)
Salt, Sugar, Lemon Juice, and Garam Masala to taste

1 tbsp- Oil,
1 tsp- Cumin Seeds
1/2 tsp- Asafoetida

Chili powder, Dhania Jeera Powder, More Garam Masala and some turmeric powder to season the veggies.

Make the stuffing first. In a wide pan, heat some oil and sprinkle some Cumin seeds, when they sizzle,add the asafoetida and the chopped garlic with sesame seeds. Now add the lilvas and the peas. Stir until coated with oil. Now add the ginger garlic chili paste and the rest of the seasonings. Let it cook until the peas are soft.Check the seasonings and set aside to cool. Make a coarse paste in the blender after it cools.

Prep the veggies and stuff the cooled, ground lilva mixture into each slit.

Now on to the final prep: In a wide pan, heat the oil and add mustard seeds and wait till they sizzle. Add asafoetida and put each stuffed veggie one by one in the pan. Add some dhania jeera powder, turmeric powder,chili powder and mix gently. Sprinkle some water and cover and cook on low heat for 10 minutes then, sprinkle some water and some garam masala halfway through. Stir every now and again to make sure it doesn't stick to the bottom. Serve hot.

For more Stuffed Gujarati Shaaks, see my old posts: Sambhariya Shaak, Bharela Marcha Nu Shaak and Bharelu Ringan Shaak.


Yes, I love such stuffed recipes! Enjoy.
Comments are OFF. Please email me for any queries or questions. Thanks.

TIBETAN HERBAL MEDICINE

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