Tawa Sabzi
Tawa Sabzi is a popular live counter style sabzi made with assorted fried veggies that are tossed in a spicy and tangy onion and tomato based gravy
Ingredients
- 3 Potatoes
- 7-8 Arbi or Colocasia
- 6 Brinjal
- 12-15 Ladies Finger
- 5-6 Cauliflower Florets
- 2 Large sized Onions very finely chopped
- 3 Tomatoes
- 2 tsp Ginger Garlic Paste
- ½ tsp Turmeric Powder
- 2-3 tsp Kashmiri Red Chilli Powder
- 2 tsp Dhaniya or Coriander Powder
- 2 tsp Kitchen King Masala
- 1 tsp Jeera Powder
- ½ tsp Fennel seeds or Saunf Powder
- ½ tsp Dry Pomegranate or Anardana Powder
- ¼ tsp Asafoetida or Hing
- 2 tsp Kasuri Methi
- ½ tsp Chaat Masala
- 2 tbsp Fresh Coriander finely chopped
- 2 tbsp Curd (optional)
- 2 tbsp Oil + for deep frying
- 2 tbsp Butter
- Salt to taste
Instructions
- Pressure Cook the potatoes and Arbi for one whistle and cool and peel them.
- Cut the potatoes and Arbi in wedges
- Make 4 slits up to halfway in the brinjal as shown in the picture. Do not cut through completely.
- Heat oil in a kadai and deep fry the potatoes and arbi separately on medium to high flame till slightly golden brown. Keep aside the fried potatoes and arbi
- Next deep fry the brinjal on medium high flame till it changes colour.
- Next deep fry the cauliflower florets and ladies finger separately. Assemble all the fried veggies in a plate.
- Now sprinkle ½ teaspoon kashmiri red chilli powder, some salt, kala namak and chaat masala on the fried veggies.
- For making the gravy base, heat 2 tablespoons oil in a separate kadai or large tawa. Add finely chopped onions and sauté for a minute. Next add the ginger garlic paste and cook further on medium flame till the onions are golden in colour.
- Blend three tomatoes to a puree in mixer. Now add the tomato puree to the onions and bring to a gentle boil. Now add all the masala powders namely, turneric powder, hing, kashmiri red chilli powder, dhaniya powder, jeera powder, kitchen king masala, fennel seeds powder, dry pomegranate powder and mix well. Add salt to taste as well. Cook the mixture on medium flame till the raw smell from the masala is gone.
- Next add crushed kauri methi and some more water and cook for further one minute.
- Now add 2 tablespoons of curd and keep stirring on low flame.
- Now finally add some fresh chopped coriander. The base gravy is ready.
- For final assembly of the dish, heat a large tawa and slightly grease with butter and place all the fried veggies on the periphery of the tawa.
- In the centre of the tawa, add 1 tablespoon of butter and add the prepared masala. Add some more fresh coriander and sprinkle water as required. Bring to a gentle boil.
- Now take some portion of veggies of your choice and mix with a portion of the masala in the centre and cook for a minute or two. Repeat the process for the remaining veggies as per the choice of the individual.
Notes
- Make sure not to overcook the root vegetables before deep frying, as it could become mushy. It is enough to cook them only up to 1 whistle as it will be further cooked when deep fried.
- You could also use baby potatoes instead of the regular potatoes.
- The other veggies like brinjal, ladies finger, cauliflower etc. need not be cooked prior to deep frying them. Make sure to pat dry these veggies completely before deep frying them to avoid any sputtering that could occur from water in these veggies.
- If you do not wish to deep fry the veggies, you could also shallow fry them. However this dish tastes best when the veggies are deep fried :)
- You could also include other veggies of your choice, like bitter gourd, capsicum etc.