Tawa Sabzi or Tava Fry Veggies

4.52 from 35 votes

Tawa Sabzi or Tava Fry Veggies

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

Cook: 40

Total: 1

Course: Main Course

Cuisine: Egg-free, Nut-free, Vegetarian

Servings: SERVINGS

Calories: 247kcal

Author: Ruchi

Ingredients

VEGETABLES

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

TAWA MASALA SPICE MIX - MAKES ½ CUP DRY SPICE BLEND

3 teaspoons Coriander powder (sukha dhaniya)
1¼ teaspoons Roasted cumin seeds powdered
1 teaspoon Garam Masala Powder
1 teaspoon Pomegranate seeds powder
1 teaspoon Kashmiri Red chili powder
1 teaspoon Haldi (Turmeric powder)
1 teaspoon Amchur Powder (Mango Powder)
½ teaspoon Elaichi Powder (Cardamon Powder)
½ teaspoon Cinnamon Powder
A pinch of Nutmeg powder (Jaiphel)
1 teaspoon Chaat Masala
A pinch of Hing/ Asafoetida

MASALA PREPARATION

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

Instructions

VEGETABLE PREPARATION

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.
Set them on a paper towel and let them air-dry.
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.
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.

PREPARE MASALA

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.

ASSEMBLE TAWA SABZI

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.

Notes

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.

Nutrition