Tawa Masala Recipe

Tawa Masala is a delightful dish that combines a medley of vegetables with a flavorful masala gravy.
 

Ingredients:

Tawa masala (powdered):

Coriander seeds 4 tsp

Jeera 2 tsp 

Black pepper 1 tsp 

Fennel seeds 2 tsp 

Cloves ½ tsp

Black cardamom 3 pcs 

Mace 1 small pcs

Stone flower 1 tbsp  

 

Tawa Masala Gravy: 

Oil 2 tbsp 

Bay leaves 3 pcs 

Onion chopped 4 pcs

Ginger & garlic paste 2 tsp 

Green chilli paste 1 tsp 

Salt 1 tsp 

Red chilli powder 2 tsp 

Turmeric powder   1 tsp

Coriander powder 1 tsp 

Garam masala 1 tsp 

Tomato puree 1 cup 

Kasuri methi 1 tbsp 

Bhindi cut  1 cup 

Carrot cut  1 cup 

Cauliflower cut 1 cup 

French beans 1 cup 

Baingan 5-6 pcs 

Karela 2-3 pcs 

Bhavnagri chilli 2 pcs

Potatoes wedges 1 cup  

Amchur 1 tbsp 

Tawa masala 1 tbsp 

Red chilli 1 tsp 

 

Method:

To prepare the Powdered Tawa Masala:

Start by dry roasting coriander seeds, jeera, black pepper, fennel seeds, cloves, black cardamom, mace, and stone flower in a heated pan. 

Allow the spices to release their aromas.

Once roasted, transfer them to a mixer jar and grind them into a fine powder and set it aside.

 

For making the Tawa Masala Veggies:

Now, let's prepare the vegetables. Take fresh bhindi (okra) and make a longitudinal slit in each one. 

Cut a carrot into large pieces, cauliflower into big florets and French beans into sizable segments. 

Make slits in the baingan (eggplant).

Remove the seeds and skin from the karela (bitter gourd). 

Give slits to the Bhavnagri chillies as well. Peel the potatoes and cut them into vegetable-sized wedges.

In a pan, heat oil and add the potato wedges and Bhavnagri chillies first. 

Fry them until they turn golden brown and crisp. 

Next, add the cauliflower and carrot pieces and continue frying until they are cooked and slightly tender. 

Follow this by adding the baingan and bhindi, cooking them until they become soft and well-roasted. 

Lastly, fry the karela & french beans until it is cooked through. 

To enhance the flavours, sprinkle some amchur powder (dried mango powder), tawa powdered masala and red chilli powder over the fried vegetables and mix them well.

 

Now, let's move on to preparing the Tawa gravy:

Heat oil in a hot pan and add bay leaves, chopped onions, ginger & garlic paste, and green chilli paste. 

Cook them until the onions turn golden brown and the raw smell of the ginger-garlic paste disappears.

Add salt, red chilli powder, turmeric powder, coriander powder and garam masala powder. 

Stir and cook the mixture for about 4-5 minutes to allow the flavours to meld together.

Next, add water to the pan and let it simmer for 2-3 minutes. 

Then, add tomato puree, cook the gravy until it thickens and the flavours meld together.

Now, it's time to incorporate the Tawa Masala (powdered) spice mix into the gravy. 

Add the freshly ground masala and cook for an additional 2-3 minutes, allowing the flavours to infuse the gravy. 

To elevate the taste, add kasuri methi (dried fenugreek leaves) and let it simmer, enhancing the aroma of the dish.

 

To finish the dish:

Take a thick-bottomed tawa (griddle) and heat it. 

Add oil to the tawa and carefully place all the fried vegetables on it, arranging them evenly. On the side of the tawa, pour the prepared Tawa gravy. 

Allow the gravy to mix with the fried vegetables as they continue to cook together, ensuring the flavours meld beautifully.

Once the dish is cooked, gently mix the Tawa gravy with the fried veggies, ensuring they are coated evenly. 

The Mix Veg Tawa Sabzi is now ready to be served. 

Its vibrant colours, aromatic spices, and delightful blend of vegetables make it a perfect accompaniment to roti or rice, and it promises to be a flavorful treat for your taste buds.