How to make Tawa Vegetables Recipe - Mix vegetable sauted in indian masalas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन), Bitter gourd (karela) (करेला)

Cuisine : Hyderabadi

Course : Main Course_Veg

Tawa Vegetables

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

For more recipes related to Tawa Vegetables checkout Bharli Vangi , Baingan Bharta , Vankaya Poornam , Baingan Curry . You can also find more Main Course_Veg recipes like Aloo Mangodi, Three Coloured Vegetables, Urad Dal Matar Fry, Peet Perun Kandachi Paat. Or try out these recipes from Hyderabadi Cuisine like Dhaniya Chicken, Nimboo Dhania Murgh, Tangdi Kabab Microwave, Anjeer Gobhi.

Tawa Vegetables Recipe Card

Tawa Vegetables
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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Tawa Vegetables

  • Brinjals slit into four 4 small

  • Bitter gourd (karela) coere, halved and cut into four 2 medium

  • Ladyfingers (bhindi) slit into four 8

  • Parwar slit into four 4 medium

  • Tindli slit into four 8

  • Baby potatoes boiled 8

  • Button onions 8

  • Button mushrooms slit into four 8

  • Onions chopped 2 medium

  • Oil 3 tablespo to deep fry

  • Onions chopped

  • Ginger chopped 1 1/2 inch pieces

  • Fresh coriander leaves chopped 2 teaspoons

  • Green chillies deseeded & chopped 3-4

  • Pav bhaji masala 4 tablespoons

  • Salt to taste

  • Tomato puree 8 tablespoons

Method

Step 1

Heat a tawa. Heat sufficient oil in a kadai and deep-fry brinjals and bitter gourds. Put three tablespoons of oil on the tawa and when it is hot add chopped onions and sauté till browned.

Step 2

Add ginger and continue to sauté. Drain brinjals and karelas and deep-fry bhindi, parwars and tindlis. Drain. Add a little water to the tawa and continue to sauté. Keep the fried vegetables on the rim of the tawa.

Step 3

Deep-fry baby potatoes, button onions and mushrooms one after the other. Drain and keep them on the rim of the tawa. Add chopped green chillies to the onion mixture and sauté.

Step 4

Take a little of each vegetables into the masala in the center of the tawa for making one portion of tawa vegetable. Add one teaspoon of pav bhaji masala, salt, two tablespoons of tomato puree, a little water and mix. Cook for three to four minutes and serve hot.

Step 5

Repeat for the remaining three portions. Garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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