Please do visit Asha's blog for her Gujarati cuisine and her little Intro on Gujarat which is interesting.
I have a little intimacy with Gujarat as I visited Gujarat twice because of my sister who lived there for few years, even today my sister loves that place she lived in a place called Umbergauv (I suppose that is how it is spelt), she still visits this place often during Holi to meet her friends. Oh!, when I started writing this I am remembering a lot of things, incidents took place during my visits, one of them was funny, hilarious and scary too.
A few years back when my kids were small, My parents, aunt, me and my kids went to visit my sis, it was a long journey and of course we did enjoy the long train journey, passing through all those tunnels and munching loads of things, looking through the window and enjoying the beautiful scenery, I will stop here now otherwise I might write the whole journey.
The fresh Lilva beans-Surti papdi-Avarekaalu-Vaal beans have a unique flavour which is really mouthwatering, people in south India, enjoy this in various dishes.
1/2 cup of Lilva beans ( I used dried ones)**
1 and 1/2 cup Basmati Rice
Salt as required
1'' cinnamon stick
Grind to paste:
1/2 cup Coriander leaves
4 Green chillies
2 to 3 cloves
1'' GingerI did not make it the way Asha made it, she cooked the rice separately.
As I had no fresh or frozen beans, I soaked the beans previous night as I used 1/2 cup it usually doubles up to almost a cup as it swells. Clean the water, Boil the beans for some time until you make everything else ready and do not throw away this water use it when cooking everything together.
Grind coriander leaves, ginger, garlic, and chillies into a paste (The paste was not too smooth as she said not to add water).
In a pressure cooker, heat oil then add the dry Ingredients once they change colour, add the ground paste and saute it for a few minutes until the raw smell disappears, Then add the Lilva beans mix well, add the required quantity of water and ( water is 1: 1 and 3/4th ), washed Basmati rice and required quantity of salt. Closed the lid of the cooker and in a low flame allow it cook for 15 to 20 minutes.
Now it is ready and garnish with coriander and serve it with some raitha.
You can even cook the rice separately and then add the cooked spiced lilva seasonings and mix together and serve.
I am sending this to Flavours of Gujarat event by simply food
Take care Jaya..Beautiful and droolworthy pulao..makes me hungry..