Lilva Baingan Sabzi

Sheet Beans with Aubergine

SERVES 4

The Gujaratis are an extremely friendly lot, who staunchly live by the adage Atithi devo bhava—the guest is God. If you ever visit a Gujarati home, you’ll be overwhelmed by their warmth and hospitality. You’ll be given the most comfortable chair in the room; a steady flow of food will find its way to your plate, regardless of whether you want it or not; and you will be constantly pampered and fed, till your stomach is ready to burst! They are a naturally fun-loving people and celebrate everything with gusto.

During my last visit to Surat, I was treated to a classic Gujarati dish, lilva baingan sabzi, which is made with sheet beans and aubergine. The softness of the aubergine and the slightly firm lilva beans taste fabulous with hot rotis, straight off the tava (griddle).

INGREDIENTS

8 small aubergines

¾ cup sheet beans

Spice paste

1 tbsp dried coconut, grated

½ tbsp peanuts, roasted

½ tsp cumin seeds, roasted

Gravy

1 tsp oil

A pinch of asafoetida powder

½ tsp mustard seeds

A pinch of carom seeds

¼ tsp turmeric powder

½ tsp red chilli powder

½ tsp garam masala powder

1 tsp jaggery, grated

¾ tsp salt or to taste

METHOD

Cut the aubergines into quarters. Top, tail and trim the beans.

Spice paste In a blender, combine spice paste ingredients with ⅓ cup of water and grind to make a smooth paste.

Gravy Put oil in a frying pan over medium heat. When hot, add asafoetida powder, mustard seeds and carom seeds. When the spices crackle, add turmeric powder and immediately add aubergines and beans. Sauté for about 2 minutes. Add 1½ cups of water, chilli powder, garam masala powder, jaggery, salt and the ground spice paste. Mix well, cover and cook till vegetables are tender. Serve hot.