Please excuse me for a very long post but worth reading. During marriage season Tawa Sabzi or Tava Fry Veggies is a common item on the buffet menu. As the name suggest tawa sabzi means array of seasonal veggies that are spread around a hot tawa/griddle and when asked that particular veggie gets all the attention 😉 – it is brought in the center of the griddle; tossed in masala, sprinkled with chaat masala and served to the guests right off the hot tawa. Sounds interesting.. isn’t it? It’s utterly delicious.
I have used all the veggies that were available in the local market but more veggies can be added like arbi, lauki slices, big mirchis and so on. Bitter gourd needs to be marinated in curd and salt for half an hour before being cooked. Curd- salt mixture helps draws out the bitter juices from the bitter gourd.
Traditionally veggies are deep fried for tawa sabzi recipe but to cut down on the calorie count I prefer toasting my veggies in kadhai and oven – the end result is the same. Preparing the masala is a standard procedure. Make sure the masala is not too dry before mixing in the veggies. If the masala feels dry, add some water and make it moist, this way veggies can get smeared and coated pretty easily.
When I usually prepare Tawa sabzi for my guests, instead of doing the traditional way (spreading veggies around the tawa) I cook and coat my veggies before hand and then spread it around the hot tawa/griddle. This way my guests find it easier to pick whichever vegetable they like (bhindi being the most liked one and karela the least 😉 )
This recipe can be prepared without onion and garlic. Follow this link and choose the ingredients you want to use for your gravy. Do give it a try and I am sure you are going to love it.
TOATL TIME – 60 MINUTES
- Prep time – Chopping veggies and karela marinade – 20 minutes
- COOK TIME – 40 MINUTES
- Browning of veggies – 20 minutes
- Cooking of Masala – 10-12 minutes
- Assembling of veggies – 10 minutes