Mar 062013

Tuver Lilva Ringan Batata Nu Shaak is a tuver lilva (fresh pigeon peas) cooked with aubergine (eggplant), potatoes with spices.

Cooking Time: Appr. 30 Minutes
Serves: 3-4 People

Tuver Lilva Ringan Batata Nu Shaak


1 medium aubergine
2 medium potatoes
1 bag frozen tuver lilvas
2 tomatoes, chopped
2 green chillies
2 tablespoon Oil
½ teaspoon carom seeds (ajwain seeds)
1 teaspoon cumin seeds
½ teaspoon mustard seeds
A pinch of Asafoetida powder
2 large garlic cloves, chopped
½ teaspoon turmeric powder
½ teaspoon chilli powder
1 teaspoon coriander powder
½ teaspoon cumin powder
Salt to taste
Water as needed

Tuver Lilva Ringan Batata Nu Shaak

Cooking Method:

1. Defrost the tuvar lilva and get it to room temperature.

2. Chop the garlic, green chillies and tomatoes.

3. Peel the potatoes and cut in medium cubes. Cut the aubergine in medium cubes.

4. Heat the oil in a pan. Add the carom seeds (ajwain seeds), mustard seeds and cumin seeds. When the seeds crackle, add chopped garlic, chopped green chillies and asafoetida powder.

5. Add the tuver lilva. Fry and stir for 6-7 mins.

6. When the lilvas are soft, add the eggplant and potato. Fry and stir it for 3-4 mins.

7. Add the chopped tomatoes, turmeric powder, chilli powder, coriander powder and cumin powder. Mix well and cook for 2-3 mins.

8. Add the salt and a little bit of water for the gravy (or as much as you want in gravy). Cover with the lid and cook until all vegetables are soft and cooked.

Serve Tuver Lilva Ringan Batata Nu Shaak hot with chapatti or with daal and rice.

Variation Tips:

You can use fresh tuver lilvas instead of frozen tuver lilvas.

Tuver Lilva Ringan Batata Nu Shaak

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