I was introduced to frozen tuvar lilva (pigeon peas) by my friend P. She makes a delicious bhaji with these and sweet potatoes. This tuvar lilva bhaji must be one of my favorite dishes cooked by her. I have tried to pair this with sweet potatoes, normal potatoes and even paneer. It makes for a healthy and tasty side dish to go with chapatis/rotis. Last time I added some spinach to it and it was delicious. I normally make this directly in pressure cooker to save time.
Also check tuvar lilva in coriander masala recipe.
Pictorial: Fry onions and ginger-garlic paste.
Add all masalas followed by tomatoes. Add spinach, tuvar lilva, potatoes and cook till done.
Pigeon Peas Sidedish (Tuvar Lilva Bhaji)
Ingredients
- 2 cups fresh or frozen tuvar lilva pigeon peas
- 2 cups potatoes or sweet potatoes or paneer cut into cubes
- 1 cup choppes spinach optional
- 1/2 cup onions
- 1 tea spn ginger-garlic paste
- 1 tea spn garam masala or goda masala
- 1/2 tea spn coriander powder
- 1/2 tea spn cumin powder
- 1 cup tomatoes
- 1 tbl spn dessicated coconut
- A pinch turmeric
- 1 tea spn chilli powder
- Oil
- Salt
Instructions
- Heat oil and fry onions, ginger-garlic paste.
- When they turn translucent, add garam masala (or goda masala), coriander-cumin powder, coconut, turmeric, chilli powder, salt. Fry for few minutes.
- Then add tomatoes and cook till they are mushy.
- Add spinach, potatoes (or sweet potatoes or paneer), tuvar lilva, half cup water.
- Cook till potatoes and peas are cooked.
- Serve hot with chapatis/roti.
Pigeon Peas Sidedish (Tuvar Lilva Bhaji)
Ingredients
- 2 cups fresh or frozen tuvar lilva pigeon peas
- 2 cups potatoes or sweet potatoes or paneer cut into cubes
- 1 cup choppes spinach optional
- 1/2 cup onions
- 1 tea spn ginger-garlic paste
- 1 tea spn garam masala or goda masala
- 1/2 tea spn coriander powder
- 1/2 tea spn cumin powder
- 1 cup tomatoes
- 1 tbl spn dessicated coconut
- A pinch turmeric
- 1 tea spn chilli powder
- Oil
- Salt
Instructions
- Heat oil and fry onions, ginger-garlic paste.
- When they turn translucent, add garam masala (or goda masala), coriander-cumin powder, coconut, turmeric, chilli powder, salt. Fry for few minutes.
- Then add tomatoes and cook till they are mushy.
- Add spinach, potatoes (or sweet potatoes or paneer), tuvar lilva, half cup water.
- Cook till potatoes and peas are cooked.
- Serve hot with chapatis/roti.
Few months ago, our friend Mahi had invited us for dinner and she made this lauki raita along with many Andhra special dishes. I had never tasted this before. After coming home, I googled it and I realised it was a pretty popular dish. This is my version.
Bottlegourd or lauki is one of the vegetables I buy during almost every trip to Indian store. It was mostly used to make this khadi(burfi) or payasa when I was growing up, I loved these dishes. Now I mostly make savory dishes with bottlegourd. This raita goes very well with chapatis or rice.
Pictorial: Make a seasoning and then add bottlegourd, cook. Add yogurt, salt and serve.
Bottlegourd Raita (Lauki Raita)
Ingredients
- 3 cups 1 medium sized bottlegourd bottlegourd pieces
- 1 cup thick yogurt curd
- 2 green chillies
- 1/2 tea spn urad dal
- 1 red chilli optional
- 4-5 curry leaves
- A pinch asafoetida hing
- 1/2 tea spn mustard seeds
- Oil
- Salt
Instructions
- Heat oil and add mustard seeds and urad dal.
- When they start popping, add hing, curry leaves, red chili cut into two pieces.
- Add the bottlegourd pieces, green chilli slit into two pieces.
- Pour 1/2 cup water and cook. I pressure cooked it for 2 whistles.
- Once it is cooled down, add curd(yogurt), salt.
- Serve immediately with chapati/roti or rice.
