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Tawa Sabzi

4.52 from 35 votes
Total: 1 hour

Are you a die-hard veggie fan? If your answer is yes, we have a fantastic dish for you! Now, you can enjoy a potpourri of your favorite vegetables on a single platter. An intriguing Tawa Sabzi recipe will astound you with its distinctive presentation and flavor.

This dish is a wonderful twist to the usually mixed-vegetable recipe, with the choice of picking up the veggies you like and ignoring the ones that do not fascinate you.

Tawa Sabzi spread on a skillet

The Tawa Sabzi recipe is an exciting assortment of vegetables cooked on a tawa in combination with the most flavorsome and aromatic spices and served as an appetizer or gravy dish at a weekend get-together or upcoming festival celebrations and potluck parties!

This mouth-watering recipe of Tawa Bhaji is a popular dish on the Indian wedding buffet menu that captivates the attention of every food lover.

It is a blend of vegetables that is either stuffed or coated in a spicy masala, which makes it a superbly delicious dish.

Now, doesn’t this recipe look interesting? Oh, sure it is!

The best part is that your choice of vegetables for this recipe entirely depends on you. Preparing this recipe at home makes it a convenient task because you are at liberty to use any vegetable from your refrigerator.

What is Tawa Sabzi

Tawa is the Hindi name for a heavy iron griddle that is slightly bigger than the chapati tawa. Sabzi is the Hindi name for vegetables. Together this means ‘vegetables cooked on a griddle.’ 

Tawa Sabzi is an array of seasonal veggies spread separately around a hot tawa/skillet, with the onion-tomato masala placed at the center of the skillet.

When requested, the particular vegetable is brought to the center and tossed into the masala. It is then served to the guests right off the hot tawa with a generous sprinkle of chaat masala and garnishing. 

It is a perfect party dish that can be customized according to individual preferences when mixing it with spices and masala.

Reasons You’ll ♡ Tawa Sabzi Recipe

This Tawa Sabzi Masala is a fantastic dish that reminds one of wedding food. Usually served at marriages and parties, this recipe is also great for delighting your family and friends during get-togethers and house parties.

The reasons to love this recipe are many —

  • Easy to prepare
  • Assorted veggies make it healthy
  • Customized to suit vegan diets
  • Can be turned into a no-onion-no-garlic recipe, and
  • Leftovers can be easily stored for later use.

As a bonus, this party’s favorite tawa subzi dish can also be prepared with air-fried vegetables, making it a healthier option than deep-fried ones.

Assorted Vegetables

Tawa Sabzi Ingredient List

Vegetables — A blend of assorted vegetables makes this recipe a fantastic dish. You can add any vegetables of your preference. I have added bitter gourd (karela), pearl onions, Okra (bhindi), brinjal (baingan), and Potato (aloo) to make my delicious tawa vegetable platter.

Spice mix — Coriander powder, roasted cumin seeds powder, cinnamon powder, cardamom powder, and nutmeg powder make a splendid mix of spices that render superior flavors and genuinely make this recipe an irresistible dish. 

Red chili — Red chili powder brings the required heat to the Tawa sabzi.

Turmeric powder — A beautiful yellow color delivered by turmeric adds charm to the tawa sabzi recipe making it super tempting.

Ingredient list

Blend of Spices — When sprinkled over the prepared dish, a subtle tanginess is contributed by the amchur powder, chaat masala, and pomegranate powder.

Garam masala powder Intensifies the spiciness and renders more spicy flavors to the recipe.

Asafoetida/ hing — Added to the recipe as it has digestive properties and helps better digestion.

Onions — Make the base for the masala and lend this tawa sabzi recipe a depth of sweet, savory, and intense flavors.

Ginger/ garlic paste — Adding ginger-garlic paste is essential for enhancing the recipe’s taste, as it is one of the key ingredients of any savory dish. 

Curd/ yogurt (beaten) Used for marinating karelas.

Tomatoes — Pureed tomatoes lend creaminess and a subtle tangy flavor to the recipe. 

Cream — Optional, but it brings creaminess and richness to the recipe.

Kasuri methi — Fenugreek leaves (dried) are crushed and added to the masala by the end of the preparation. It delivers a mouth-watering flavor to the dish, taking it to another level.

Ghee — Homemade desi ghee or any neutral oil can be used for cooking the masala and frying the veggies.

Sautéed bhaji

Recipe Tips and Variations

Bitterness from a bitter gourd — Marinating bitter gourd in curd ensures that the bitterness is eliminated. Rub the bitter gourd with curd and set it aside for 30-40 minutes to let the curd work on it. The salt-curd mixture helps draw out the bitter juices from the bitter gourd.

Vegan marination — Skip using the curd for marinating karela if you want it vegan. Instead, apply salt, rub it all over and keep them aside for 20- 30 minutes. But before this, scrape off the peel, slit the karela and deseed them. The karelas are ready for vegan marination.

Veggie options — This recipe is completely customizable, and you can use any veggies of your choice, keeping the masala the same. You can use veggies like big green chillis (Mirchi), Arbi, tinda, etc., besides the ones I have used in this recipe. 

Making a healthier recipe — Traditionally, all the veggies used in this recipe are deep-fried, but you can air-fry them if you want a more nutritious recipe. Air-frying them will reduce the added fats and cooking time while delivering the desired crispy texture. Another option using less oil is to shallow-fry the veggies on medium-high flame till they crisp up and attain the crunch we are looking for. 

Steaming the veggies, a healthy option — Another excellent option for turning this recipe healthier is to steam the veggies. However, you have to compromise on the crispiness of the veggies. If you prefer making crispy veggies, shallow-fry or air-fry them to get the desired result.

Frying duration varies — Some veggies get tender sooner than others; therefore, be careful about the time while frying them. Overfrying them may spoil their texture and taste.

Preparing the right consistency masala When prepared, the consistency of the masala is thick, so it may not be able to coat the veggies properly. Diluting the masala with water will ease the process. While assembling the partially cooked veggies on the tawa, sprinkle some water to dilute the masala so that the veggies can get smeared with masala easily and the coating is perfectly done. 

Cooking options — Traditionally, this Tawa Sabzi is cooked over a large iron tawa/ griddle. But, if you don’t have a tawa of that size, you can also cook the veggies in a pan. They will turn out to be great this way too. 

Tawa sabzis on a griddle

Working smart to save time — The cooking time for karela and baby potatoes will be longer than the other veggies. To speed up the cooking process, you can parboil the baby potatoes until tender and then shallow-fry them until they are crispy as desired. You can toss them into the masala and cook them till perfectly soft.

Onions for extra crunch — I have opted for pearl onions for my tawa sabzi recipe, but if they are unavailable in your area, you can go for the regular ones. Just quarter the regular onions and add them to the Tawa Sabzi for some extra crunch.

Make the recipe kids-friendly — To make this recipe perfect for picky eaters, you may add fried paneer chunks. I can assure you your kids will love to dig into this savory.

To speed up the cooking — Homemade tawa fry masala tastes just amazing, but if you are on a time crunch, try considering the store-bought tawa fry masala. 

No-onion, no-garlic recipe — You can simply skip the onions and garlic from the recipe while keeping the rest of the ingredients the same. You will still have a delicious tawa fry sabzi to devour.

Tawa Sabzi Masala on a platter with roti

Let me know what you think!

If you are wondering what to serve your guests this weekend, I suggest you try this recipe. It is easy, can be made in advance, and will be loved by your guests.

So, don’t contemplate any further and give this delicious tawa fry sabzi a try! Carve a perfect Tawa Sabzi Masala to entice your loved ones.

Should you make this Tawa Sabzi masala recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.


Follow the step-by-step instructions to make the best Tawa Sabzi Masala

Sautéed tawa Vegetables

Tawa Sabzi or Tava Fry Veggies

4.52 from 35 votes
Are you a die-hard veggie fan? If your answer is yes, we have a fantastic dish for you! Now, you can enjoy a potpourri of your favorite vegetables on a single platter. An intriguing Tawa Sabzi recipe will astound you with its distinctive presentation and flavor.
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Calories: 247 kcal
Servings: 6 SERVINGS




  • 5 pieces of Bitter gourd (karela)
  • 10-15 pieces of Pearl Onions
  • 5 pieces of Small eggplant
  • ½ kg Okra (bhindi) (500 gms.)
  • 6-8 Baby potatoes
  • ½ cup Yogurt (to marinade Karela)
  • 1 cup Cauliflower florets
  • ¼ cup Oil to cook vegetables



  • 1 teaspoon Cumin seeds
  • 2 small Onions minced
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • ¼ cup Beaten Curd (yogurt)
  • 3 large Tomatoes pureed
  • ¼ cup Cream
  • 1 tablespoon Kastoori methi/ dried fenugreek leaves
  • Salt to taste
  • 2 tablespoons Oil



  • Soak all the vegetables in lukewarm water for at least 30 seconds, then place them in a colander. Now, rub the veggies with your hands while rinsing them with cold water.
    Tawa Sabzi in water
  • Set them on a paper towel and let them air-dry.
    Assorted Vegetables
  • Using a knife, scrape off the peel of the karela (bitter gourd).
  • Slit them lengthwise; if the seeds are white and tightly embedded in the karela, leave them inside but if the seeds are hard and big, deseed them.
  • Take curd in a bowl, add salt, and mix. Toss karela in this mixture and coat it well.
  • Marinate the karela for 30 minutes in the curd mixture. After the marinating time is over, rinse it properly with water and use the bitter gourd as mentioned in the recipe.
    Tip – Marinating bitter gourd in curd ensures that the bitterness is eliminated. 
  • Meanwhile, let's prep up the rest of our vegetables. Using a sharp knife, make a deep lengthwise slit in the bhindi/okra while ensuring that you don’t accidentally cut through them.
    Slit Bhindi lengthwise
  • Likewise, slice the eggplants. Make one vertical and one horizontal slit in the eggplants ( like a + sign), so it opens like a flower but is still attached to their stem. Keep the stem intact for picking up the eggplant while sauteeing.
    Tip – For this recipe, I have used small round eggplants. These fresh eggplants are young and do not have a bitter taste. Also, the seeds in these baingan/eggplants are soft and barely visible.
  • Heat oil in a pan. Add pearl onions and cook over medium heat.
  • Since pearl onions take longer time to cook, cover them with a lid and allow the onions to cook for 4-5 minutes over medium-low heat.
  • Once they are fork-tender, transfer the onions to a plate.
  • To the same pan, add okra ( bhindi). Sauté and cook okra for 2-3 minutes or until tender.
  • Once cooked, transfer them to a plate and set them aside.
  • Repeat the process with the rest of the vegetables. Once the veggies are ready, sprinkle them with dry tawa masala powder and set them aside.
    Tip – Some veggies get tender sooner than others; therefore, be careful about the time while cooking them.


  • Heat oil on a large tawa. add ginger-garlic paste to it.
  • Cook until the raw smell is gone.
  • Add the minced onions to this mixture.
  • Cook for 4-5 minutes over medium heat, stirring in between to avoid burning.
  • Stir in tomato purée.
  • Cook for 3-4 minutes over medium heat until the oil separates.
  • Add whisked yogurt and mix until everything is well blended. 
  • Stir in red chili powder, salt, kasoori methi, and 2 tablespoons of dry tawa masala powder.
  • Mix until everything is well blended.
  • Stir in cream.
  • Mix again until the oil separates.
  • Your tawa sabzi masala is ready.
    The prepared tawa sabzi masala


  • When preparing this delicacy, the pre-cooked assorted vegetables, upon the guests' request; are tossed in the prepared masala gravy and topped with amchur powder and chopped cilantro leaves.
    So to serve it the same way, arrange the pre-cooked vegetables in a circle over a large skillet or tawa.
  • Add the masala to the center of the tawa. Add 2-3 tablespoons of water to dilute it.
  • Season it with salt, a sprinkle of amchur powder, and chopped cilantro leaves.
  • When your guest demands a particular vegetable, bring it to the center of the tawa. Toss and coat each veggie in this masala.
  • Cook them on the tawa until soft and tender.
  • Remove from heat and serve.
  • Serve it immediately with warm roti or Naan.



Frequently Asked Questions

Can I store this Tawa Fry Sabzi?
Storing the assembled tawa fry sabzi is easy. You can place it in the refrigerator in an air-tight container, which stays well for a week. Transfer it into a skillet or a microwaveable bowl when ready to serve again, and sprinkle some water over the veggies. Now, reheat the sabzi and serve it with garnishes.
If you plan to store the leftover masala, transfer it into an air-tight container and slide it into the fridge. It stays fresh for 2 to 3 days.
Also, transfer the fried crisp veggies into a separate air-tight container and slide it into the fridge.
Heat the masala and the veggies, and serve hot when required!
How can I best serve these tawa-fried vegetables?
This recipe is served as an appetizer or a main course dish. If you plan to serve it for the main course, tawa roti, tandoori roti, garlic naan, or rumali roti will be the best options.
Can I make some gravy for tawa sabzi?
You sure can! You may want thinner consistency gravy to serve with jeera rice. To make the gravy slightly thin in consistency, add a little extra water to the masala while cooking. Add the veggies you like and create the tawa sabzi recipe exactly the way you want.


Calories: 247kcal | Carbohydrates: 17g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 40mg | Potassium: 653mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1622IU | Vitamin C: 43mg | Calcium: 144mg | Iron: 2mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Main Course
Cuisine: Egg-free, Nut-free, Vegetarian

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  1. Minika says:

    First of all what can I say, I was craving about this sabzi for so long and here it comes so well explained.Come on girl give me a break did you even miss a step. NO so well described you even pictured all the spices being added to the spice mix, loved the way you placed everything next to the gas before you begin. OMG that stop watch is so cute. I have to learn a lot from you. first thing first get organized while cooking 🙂
    Thanks a lot for all that u do. I am making this this weekend and talking all about you.

    • RK says:

      You are so sweet Minika. Thanks dear. I am glad you found what you were looking for. Do give it a try and share your experience 🙂

  2. sheetal says:

    What an awesome way to describe d recipe…. big applaud. checked so many recipe sites n chefs But you are d best one. hats off to you girl. Tawa sabji is looking scrumptious. Definitely gonna try this.

    • RK says:

      That’s so sweet of you Sheetal. Your comment made my day! Glad to know you liked the website and will see you around on the blog 🙂

  3. Bhavana says:

    Wow, its awesome. feel like grabbing the whole tawa to myself. Have a big get together coming this weekend and ur pics make it look so tempting. Really a good and very easy recipe. I will try this in weekend so that every body can get a taste of my/your tawa sabzi. Thanks for saving me tired of all the boring veggies. This is new and fresh.

    • RK says:

      Thanks Bhavana! Give it a try and I am sure your guests are going to enjoy it!! If possible share your experience with me 🙂

  4. Suman says:

    Nice blog here! Also your site loads up fast! Tried this and it was a hit. My in-laws just loved it, had them over for dinner and after every bite they praised my bhindi, paneer, karele and gobhi. Thank you Ruchi. I am like a cooking queen for my in-laws now. Oh my god, I am on cloud 9 and dancing. Thanks! Thanks and so much thanks. Love you dear.

    Suman from Bangalore

    • RK says:

      That’s such a sweet reply Suman 🙂 Hope it stays the same for you forever!! Glad your family relished the recipe. Thanks for stopping by and will see you on the blog 🙂

  5. Traditional mom says:

    Well, I tried it today,in fact Just finished eating it. It was tasty and my family enjoyed it thoroughly. Cant thank you enough for this & many other recipes which now I can cook staying away from home.You are a wonderful cook, teacher and a mentor and I have started following you from now on .Loved it 🙂 Want to see more street food from your end I mean in steps they are a great great help. Just open the phone and watch each of your steps gives such a confidence and the end result is exactly like yours. Thanks a lot for all lovely the recipes.

    • RK says:

      You are welcome!! Glad you liked the recipe. Putting your request on my list and thanks for stopping by 🙂

  6. Khushi says:

    This actually answered my cravings, thank you! Yummy recipe and the masala was perfect. Neither too much and not to overpowering. Perfect balance.Will surely try it again.

  7. Roli says:

    All your recipes come out really tasty and perfect. I always go on google and look up for recipes but from now on I have 1 stop and that’s your website. Your picture tutorial and explanation are very easy to understand.
    I tried this recipe today and it tasted so delicious. Each and every vegie had its own taste. Masala was perfect not too much for the vegies. Very tasty & mouth watering dish. Thank you for posting this wonderful recipe.

    • RK says:

      That’s so sweet of you Roli and thanks for such a lovely feedback! Glad you liked the recipes and the blog! 🙂

  8. Kamini says:

    Made this last weekend for a dinner party and was fabulous. My friends couldn’t stop talking about it. It was very very yummy and had a very authentic taste. Didn’t cut bhindi like you did, instead made stuffed bhindi, stuffed the same masala in bhindi and sprinkled chaat masala on top. Thanks Ruchi for the hard work..this one rocked my party!

  9. Ritu says:

    I have started following your blog for quite some time. This one is one of my favorites. So good, so tempting!! love the way you displayed the recipe, perfect presentation! The beauty of your site lies in the way you explain your recipes. I just love it. Simple yet classy finish! I tried this one and was loved by everyone. Bad part.. it was finished before everyone could get their hands on it. But my tawa was licked clean. Thanks Ruchi…keep posting new and exciting recipes.

    • RK says:

      Thank you for such a lovely feedback, that’s so sweet of you. Plates licked clean – Oh, I can totally relate to that, tawa sabzi is always a hit. Glad you liked the recipe. 🙂

  10. Tanisha says:

    If I am reading it right is this THE TAWA SABZI?? you eat at marriages and big functions. Can this be prepared at home. Oh my god !! I just hit a jackpot. I came from marriage last night and all I ate was Tawa sbzi. Thought of searching it online and never ever thought I would find one. You are great Ruchi. On my mission to try my favorite dish. Thanks, thanks and thanks a ton!!

    • RK says:

      Totally loved your comment/compliment Tanisha. 🙂 It indeed is THE TAWA SABZI. Now you can prepare at home and amaze everyone!! Give it a try and if possible share your experience with me!

  11. Madhu says:

    Yum–oo Sabzi. Had a get together coming up and was planning something. Came across your site through FoodGw. and find this recipe. Looks so yummy and delicious. I am going to make this one for sure. Your presentation look so cool and mouth watering. Thanks Ruchi

  12. bandita says:

    Too good recipe.. the final product looks awesome.:) Thanks!

  13. Vijaya says:

    Very tempting recipe. My favorite…will try out soon. Looks exactly like market stalls your presentation. Thanks dear.

  14. Parul says:

    Great recipe Ruchi and enjoy looking at your pictures. Have to say you have a collection of cute little display cups. I have a query… can I skip the store wala cream and add homemade malai to the recipe? Also what role does chaat masala plays in the recipe. Can I use lemon juice? Please reply I plan to make these over the weekend for Raksha bandhan festival.

    • RK says:

      Thanks for stopping by Parul. Yes, store bought cream can be skipped with homemade malai. Just whisk and make it smooth before adding it to the recipe. Chaat masala adds a tangy and chatpata flavor to the end product. Yes, you can sprinkle lemon juice instead of chaat masala. Good luck and happy cooking!!

  15. Wendy says:

    Thank you for such an excellent recipe demonstration!!!
    I love to learn cooking Indian food, but sometimes I am not sure of the method or how to prepare certain ingredients such as the bitter melon and this has given such beautiful photos and instructions! I just signed up for your email list and am looking forward to learning many more tricks from you!

  16. shibani says:

    Thank you so much for such a beautiful presentation of the recipe. Better explained than most of the sites and books. You are a true masterchef.

    • RK says:

      Thanks you so much for your lovely feedback, that’s so sweet of you. I am glad you liked the recipe. 🙂 Keep checking back for more.

  17. Renu mathew says:

    Pls add me to your mailing list. I really enjoyed your website.

    • RK says:

      Thanks Renu!! Glad to hear that you are enjoying my blog. You can subscribe to my mailing list and will be updated as an when recipes or posts are sent out. Look for a “SIGN UP” box on the top right corner, add your email address and enjoy!!

  18. Pushkala says:

    Wow, really superb 👌