Surti Lilva Nu Shak/ Surti Lilva Curry

This one is hot, sizzling, and spicy curry. Frozen Surti Lilva are easily available in Indian Stores. These beans are little sweet and little bitter. In south Gujarat, there are many recipes for lilva beans, like different types of subzis, pakoras, pulav, biryani, and some snacks. Lilva beans are little heavy to digest so it can upset the stomach, but they are very tasty. To curb their hard-to-digest characterstics, don't forget to add ajwain and asafetida in any dish of lilva.

This is my favorite recipe, because I make it when I am angry with DH :)) wink.::) wink:)) Hope he doesn't read this.

Ingredients:-

• 1 Cup Surti Lilva
  
• 1 Potato, chopped
  
• 1 Big Tomato, chopped
  
• 1 Small Onion, chopped
  
• 1 tbsp Oil
  
• 3-4 Curry Leaved
  
• 1 tsp Ajwain
  
• 1/4 tsp Asafetida
  
• 5-6 Garlic Cloves, chopped
  
• 1 tsp Ginger
  
• 1/2 tsp Turmeric
  
• 1 tsp Red Chili Powder
  
• 2-3 Green Chili, chopped
  
• 1/2 tsp Garam Masala
  
• 1 tbsp Coconut, grated
  
• 1-1/2 tbsp Sesame Seeds
  
• Lemon Juice to taste
  
• Salt to taste
  
• Cilantro, chopped
  

Method:-
1. In pressure cooker, heat oil.

2. Add ajwain. When they started turn little brown, add curry leaves, garlic, ginger, green chili, asafetida, onion, tomato, and salt.

3. Cook for 2-3 minutes. Add potato, lilva, turmeric, red chili, garam masala, sesame seeds, coconut, and 2 cups of water. Mix well and adjust seasoning at this point, and bring it to boil.

4. Cover cooker with lid and let it cook until 2-3 whistle.

5. Let the pressure cooker cool for a little bit. If you feel the water is more than you like, boil it till desired level of consistency is reached. Add chopped cilantro.

6. Squeeze some lemon juice on top and serve with roti, rice, or paratha.

Enjoy...