Lilva Papdi (Surti Vaal) Shaak

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.

Lilva Papdi Shaak
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Recipe Creator: Bhavna
  • 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. 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. 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).
  1. 3. Serve warm with a complete Gujarati meal. It can also be served with some sugar and lemon juice drizzled over it.
Recipe Notes

I use pressure cooker to cook in less time but if you cook in a regular pot, it takes longer than 10mins.