Papdi Lilva Bhaat
Surti winter specialty Papdi Lilva Bhaat – papdi lilva (Green field beans), basmati rice and onions/peppers cooked with green garlicky flavors.
This is a seasonal dish, as vegetables like papdi and fresh green garlic is widely available near South Gujarat coastline, including Surat, Navsari and Valsad regions, during the winter. This easy to make dish is full of flavors and hearty. The fresh vegetables, bright green color and unique spicy garlicky taste makes it an outstanding dish for sure!!
Growing up I had been enjoying this Surti specialty every winter without any doubt. My mother makes it the best!! You can certainly guess, I learned it from her. I love serving this with Gujarati Kadhi as they both compliment each other so well! Honestly, this rice and kadhi makes a perfect meal for me. It is so comforting and satisfying that you really do not need anything else with it.
I am sure you must be wondering where would you get these seasonal vegetables outside South Gujarat coastline. Well, now a days frozen papdi and green garlic is very easily available at any grocery stores all year long. You can certainly make this rice dish using tuver lilva, lima beans, edamame instead of papdi lilva. And fresh chives can be used instead of fresh green garlic. I hope these substitute mentioned helps making of this dish easier.
I hope you give this one of a kind dish a try. It is truly one of those dishes you would end up making on repeat!! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!!
Happy & Healthy Eating!!
Papdi Lilva Bhaat
Ingredients
- 3 tbsp Peanut Oil any cooking oil
- 1 tsp Cumin Seeds
- 3 Cloves
- 2 Whole Peppercorn
- 1 Cinnamon Stick
- 1 Bay Leaf
- 2 Whole Dry Red Chili
- 1 ping Asafetida
- 1 cup Chopped Onions
- 1 cup Chopped Green Peppers
- 1½ cup Papdi Lilva fresh or froze
- 4 cup Cooked/Steamed Rice perefred lifeover
- ½ tsp Black Pepper Powder
- ¼ tsp Turmeric Powder
- 1½ tsp Salt
- 1 tsp Garam Masala
Green Paste
- 1 handful Baby Spinach
- ⅓ cup Cilantro
- ¼ cup Fresh Green Garlic can be sub with chives or frozen green garlic
- ½ inch Ginger Root
- 1 Serrano Pepper
- 2 cloves Garlic large cloves
- ¼ cup Water
Other
- ¼ cup Raisins
- ¼ cup Cashews can be sub with pistachio
- ¼ cup Chopped Cilantro
- 2 tbsp Chopped Green Garlic optional, can be sub with chives
- 1 tbsp Ghee skip it if making dairy-free
Instructions
Make Green paste and Boil papdi lilva
- Blench baby spinach by cooking it in a boiling water for couple of minute and then set the boiled spinach sit in iced water for 2-3 minutes. Strain all the water out and place it in a blender.
- Add other ingredients listed under "Green Paste" into the same blender. Make a smooth paste and keep it aside.
- Pressure cook papdi lilva using Indian style pressure cooker, 2 whistles would be enough. If boiling in the pot, keep boiling till soft on pressing. Strain the lilva and keep them aside.
Make the rice
- Heat oil in the shallow wide pan.
- Once hot, add whole spices (cloves, peppercorn, cinnamon stick, bay leaf and whole dry red chili) and cumin seeds.
- Once cumin seeds deepen in color and start to form aroma, add a pinch of asafetida.
- Add onions and pepper along with ½ tsp of salt. Keep cooking them until onions are translucent.
- Add boiled papdi lilve, mix well. Cook it for 3-4 minutes.
- Add green paste to the pan along with 1 tsp salt, black pepper, turmeric powder and garam masala. Mix well and cook it for couple of minutes.
- Add cooked rice and mix gently. Taste it and add more salt or spices if desire. Cover it and cook it on medium heat for 3-5 minutes, mixing once or twice in between.
- Garnish it with raisin, cashews (or pistachio), chopped cilantro and chopped green garlic (or chives). Mix well. Add some ghee and mix gently.
- Serve it hot with Gujarati Kadhi!!
