Tawa Pulao is a very popular street food from Mumbai in which rice is sauteed with vegetables and seasoned with pav bhaji masala. It is called so as the street vendors cook it on the same tawa ( a concave griddle) as pav bhaji , soaking up all the spicy flavors of pav bhaji. At home , a broad pan or a kadhai can be used to make tawa pulao. It is very simple to make and tastes delicious.
It is served with raitas, papad and a pickle by the side.. Left over rice/ a day old rice works best for this recipe. Tawa Pulao is a hearty and filling meal which can be cooked in a jiffy if you have left over rice. You can use any vegetable you like. Feel free to add cauliflowers, cabbage, multicolored peppers etc!! They will all taste good.
The key is to chop the vegetables very finely so they cook easily and can be mashed without difficulty.
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Cuisine: Indian Serves: 2-3 Meal: Main/Side dish
Ingredients:
- Rice: 3 cups, cooked
- Onions: 2, chopped finely
- Garlic: 5-6 cloves, chopped finely
- Ginger : 1 inch, chopped
- Potatoes: 1, chopped in thin and small pieces
- Carrot: 1, medium sized, chopped v finely
- Beans: 8-10, chopped finely
- Green pepper: 1 , chopped finely
- Tomatoes: 3, chopped finely
- Peas: 1/2 cup
- Green chillies: 2 ( adjust according to your taste)
- Butter: 2 tbsp
- Oil: 2 tbsp
- Cumin seeds/jeera: 1tsp
- Pav Bhaji masala: 1 tbsp
- Salt: according to taste
- Lime juice: 1 tbsp
- Red chilli powder: 1/4 tsp ( or more if you want it spicy)
- Kasoori Methi/ dried fenugreek leaves: 1tsp
- Chopped fresh coriander: 2 tbsp
Method:
- Heat butter+oil in a large pan/wok/kadhai and add cumin seeds when oil is hot.
- When the seeds crackle, add chopped onions and saute on medium flame for 2-3 minutes, till the onions are translucent.
- Now, add chopped ginger, garlic and green chillies , and saute for 1-2 minutes.
- When garlic starts to get light golden on edges, add all the chopped vegetables, like peppers, potatoes, beans,carrots and peas and saute on medium flame for 2-3 minutes.
- Now, add 1/2 cup water and cook covered on low flame for 5 minutes, stirring occasionally.
- Next, add tomatoes, salt and 1 tbsp chopped coriander leaves.
- Cover again and cook on low heat for 4-5 minutes, until the vegetables are cooked nicely and tomatoes are mushy.
- Now, add pav bhaji masala , red chilli powder and kasoori methi and mix nicely.
- With the help of a potato masher, mash the vegetables lightly, not too much.
- Add rice, mix well and cook on medium flame for 2-3 minutes, stirring occasionally.
- Add a dollop of butter, squeeze 1 lime and add 1 tbsp chopped coriander leaves.
- Serve hot with onion tomato raita and some pickle.
- Enjoy!!
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