Tawa pulao, as the name suggests, is made on the same tawa or large iron griddle that pav bhaji is made in. The same masala is used for this and even the vegetables used are similar. It's quite a sight to watch the roadside cooks make huge quantities of this pulao by adding ladlefuls or masala and large panfuls of cut vegetables. This video shows a similar stall to the one we went to (it wasn't this crowded and looked a tad neater, but very similar), just so you get an idea of the scale of this dish being made 🙂
Anyway, I made a very humble portion, enough for about 4 serves. While tawa pulao is best eaten hot and fresh, TH loves to pack this in his lunch box since it requires no side dish and he can just carry it along with some raita or even plain curd. Easy!
I've made this a few times especially when making a more elaborate side dish like this paneer jalfrezi we had with tawa pulao a few weekends ago. Delicious and totally comforting meal.
TAWA PULAO RECIPE (PULAO + PAV BHAJI MASALA)
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4
Adapted from: The Yum Factor
INGREDIENTS:
2 cups of cooked rice
½ cup of minced onions
1 cup of chopped tomatoes
1 cup of mixed vegetables (I used peas, carrots, capsicum)
2 teaspoon of pav bhaji masala
½ of a lime or lemon
2 tablespoon of salted butter
½ teaspoon of minced garlic
½ teaspoon of grated ginger
INSTRUCTIONS:
1. Heat 1 tablespoon butter in a pan until melted
2. Add ½ minced onion, ½ teaspoon minced garlic, and ½ teaspoon grated ginger. Saute until the onion turns pink and the mixture is fragrant
3. Add all the vegetables and stir well to combine. Sprinkle 2-3 tablespoon water and cook covered on low flame until the vegetables are cooked yet hold their shape. Uncover and saute a min longer until the extra water, if any, is absorbed
4. Add the pav bhaji masala and some salt. Mix and add the cooked rice. Mix again
5. Turn off heat, add the remaining 1 tablespoon butter and some chopped coriander leaves (optional). Mix and squeeze some lime or lemon over it before serving
Serve hot with raita and papad
Comments
No Comments