Tawa Sabzi or Tava Fry Veggies

Name: Tawa Sabzi or Tava Fry Veggies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 PEOPLE
Ingredients: 5 pieces of Bitter gourd (karela); 15-20 pieces of Pearl Onions; 5 pieces of Baigan; 12 sticks of Paneer; 1/2 kg Okra (bhindi) (500 gms.); 1 large Potato; 2 tablespoon Oil; 2 teaspoon Coriander powder (sukha dhaniya); 1 teaspoon Roasted cumin seeds; 2 teaspoon Garam Masala Powder; 1 teaspoon Pomegranate seedspowder; 1/2 - 1 teaspoon Red chili powder; 1/2 teaspoon Haldi (Turmeric powder); 1 teaspoon Amchur Powder (Mango Powder); 1/8 teaspoon Eliachi Powder (Cardamon Powder); 1/8 teaspoon Cinnamon Powder; A pinch of Nutmeg powder (Jaiphel); 1 teaspoon Chaat Masala; A pinch of Hing/ Asafoetida; 2 medium Onions, chopped; 1 teaspoon Ginger paste; 1 teaspoon Garlic paste; 1/4 cup Beaten Curd (yogurt); 3 large Tomatoes, pureed; 1/4 - 1/2 cup Cream (optional); 1 teaspoon Cumin seeds; 1 tablespoon Kastoori methi/ dried fenugreek leaves; Salt to taste; 2 tablespoon Oil/Ghee; 1/2 cup Curd + salt ((to marinade Karela))

April 29, 2015

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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

Looking for other recipes – Lauki koftas, Paneer tikka masala, Paneer pasanda, Bharwan dum aloo, Kadai paneer,Paneer tikka, Paneer tikka pulao and more….

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With your pictures, I would love to see your yummy creations!