Tawa Sabzi

Ingredients 

• 6-7 small ladyfingers (bhindi), ends trimmed and shallow-fried
• 8-10 cauliflower florets, blanched in turmeric water and shallow-fried
• 3 small brinjals, quartered and shallow-fried
• 10-12 baby potatoes, boiled, peeled and shallow-fried
• 1/2 cup frozen green peas 
• 1 small tomato, seeded and cut into ½ inch pieces
• 1 medium green capsicum, cut into ½ inch pieces and shallow-fried
• 2 tablespoons oil
• 1 medium onion, finely chopped
• 1/2 tablespoon ginger-garlic paste
• 1/2 tablespoon Kashmiri red chilli paste
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon pav bhaji masala
• 1/2 cup fresh tomato puree
• Salt to taste
• 2 tablespoons butter
• 1 tablespoon chopped fresh coriander leaves + for garnish
• Rotis to serve

Method

1. Heat oil on a non-stick wide tawa, add onion and sauté till golden brown. Add ginger-garlic paste and Kashmiri red chilli paste, mix and sauté for 1-2 minutes.
2. Reduce heat, add turmeric powder, red chilli powder and Pav Bhaji Masala and mix well.
3. Add tomato puree and salt and mix well. Saute, stirring occasionally, till the moisture evaporates and oil separates.
4. Add butter and coriander leaves and mix well. Gather the mixture in the centre of tawa and arrange ladyfingers, cauliflower, brinjals, baby potatoes, green peas, tomato and capsicum around the masala. Sauté the vegetable of your choice with the masala and serve hot with rotis or paranthas.