Papdi/Lilva

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Ingredients
  • 2 cups Papdi (substitute lilva)
  • 1 tsp Green chilies (crushed, to taste)
  • ¾ tsp Garlic (crushed)
  • 2 tbsps Raw peanuts (coarsely crushed)
  • 2 tbsps Grated coconut
  • 2 tbsps Green coriander (finely chopped)
  • 1 tsp Ground coriander/cumin mix
  • 1 tsp Salt (or to taste)
  • ¼ cup Water
  • Green coriander (chopped, for garnish )
  • Green garlic (chopped, for garnish)
Instructions
  1. Devein and break papdi in half and wash.
  2. In a pressure cooker heat oil on medium high for tempering.
  3. Add ajmo, when crackled add turmeric and hing.
  4. Add chilies, garlic, peanuts and coconut, sauté for a few seconds.
  5. Add the papdi, green coriander, coriander/cumin mix and salt.
  6. Stir and add water.
  7. Pressure cook for 4 whistles, let cool before opening.
  8. Water should be absorbed when cooked.
  9. Garnish with green coriander and green garlic.
  10. Note: can add ¼ C chopped tomatoes in the papdi but not lilva.
Tempering
Ingredients
  • 2 tbsps Oil
  • 1 tsp Ajmo
  • ¼ tsp Turmeric
  • ⅛ Asafoetida (hing)