I always have frozen packs of surti lilva in my freezer, which I buy to make panchkutiyu shaak or undhiyu. When I am out of time for making any of those two, I make a simple surti lilva nu shaak with plain steamed rice.
- Olive oil 2 Tablespoon
- Ajwain/Cumin seeds 1 Tablespoon
- Turmeric powder 1 Pinch
- Shredded coconut 2 Tablespoon
- Ginger To Taste , mince
- Garlic To Taste , mince
- Green chilies To Taste , mince
- Cashew 2 Tablespoon
- Raisins 2 Tablespoon
- Sesame seeds 1 Tablespoon
- Peanut 1 Tablespoon , ground
- Fresh garlic 2 Tablespoon , chopped (1 tablespoon for cooking and 1 tablespoon for garnishing)
- Fresh coriander leaves 2 Tablespoon , chopped (1 tablespoon for cooking and 1 tablespoon for garnishing)
- Wild beans (surti papdi lilva) 2 1/2 Cup (40 tbs)
- Water 1/2 Cup (8 tbs)
- Salt To Taste
- Dhania-jeera powder 1 Tablespoon
- Garam masala 1 Teaspoon (Optional)
1. In a pot or pressure cooker heat some olive oil. Add carom seeds or cumin seeds, a pinch of turmeric powder, shredded coconut and stir. Add ginger, garlic, green chilies, cashews, raisins, sesame seeds, ground peanuts. Stir well. Add a little of fresh green garlic and coriander leaves.
2. Add the surti papdi lilva and a little water and stir well. Add salt to taste and a mix of coriander and cumin powder. Garam masala can be added at this point if required. Cook covered in a pot or pressure cooker. (Cooking time will be lesser when cooked in a pressure cooker).
3. Serve warm with a complete Gujarati meal. It can also be served with some sugar and lemon juice drizzled over it.