INGREDIENTS:
1 Medium Eggplant- chopped
1 Bag- frozen Tuver lilvas
2 Tomatoes, chopped
1 Tbsp- Oil
1 Tbsp Ajwain seeds
Asafoetida
2 large cloves of Garlic-Chopped
Turmeric Powder
Chili Powder
Salt
Pinch of sugar, to taste (optional)
PROCEDURE:
In a pan, heat some oil. Add the ajwain seeds, asafoetida, chopped garlic and a pinch of turmeric.
Add the tuver lilvas. If they are frozen, you will need to cook these for around 7-8 minutes to get them soft. Do this by adding water to cover the lilvas. Cover and let them cook first till soft. Make sure most the water is evaporated.
When the lilvas are soft, add the chopped eggplant and tomato pieces. Add all the seasonings now, and have a taste. Add a little bit of water for a gravy if you want. Cover and cook until done. Serve hot with chapatis, daal, rice, yogurt for a complete meal.
Visit: http://gujarativangi.weebly.com
1 Medium Eggplant- chopped
1 Bag- frozen Tuver lilvas
2 Tomatoes, chopped
1 Tbsp- Oil
1 Tbsp Ajwain seeds
Asafoetida
2 large cloves of Garlic-Chopped
Turmeric Powder
Chili Powder
Salt
Pinch of sugar, to taste (optional)
PROCEDURE:
In a pan, heat some oil. Add the ajwain seeds, asafoetida, chopped garlic and a pinch of turmeric.
Add the tuver lilvas. If they are frozen, you will need to cook these for around 7-8 minutes to get them soft. Do this by adding water to cover the lilvas. Cover and let them cook first till soft. Make sure most the water is evaporated.
When the lilvas are soft, add the chopped eggplant and tomato pieces. Add all the seasonings now, and have a taste. Add a little bit of water for a gravy if you want. Cover and cook until done. Serve hot with chapatis, daal, rice, yogurt for a complete meal.
Visit: http://gujarativangi.weebly.com