Tawa Pulao

Tawa Pulao is commonly known as a street vegetarian rice dish in Mumbai .However ,its influence has reached throughout the world with many variations. This dish is cooked in a tawa or a flat griddle(usually used to make a variety of  dosa, chapati ,etc ) along the street of Mumbai. A special spice known as pav bhaji spice is used to add  flavour to the dish .A variety of vegetables ,such as diced potatoes, peas, capsicum and tomatoes are used to enhance the flavour which tantalize anyone's tastebud!!

Instead of serving plain Briyani ,why not Tawa Pulao !! Rich with veges with a bundle of flavours just bursting away in one's mouth :-) This is my version of this wonderful dish which I prepare at times at home .The dish will go well with Mutton Curry and a simple salad with mayonnaise or yogurt !!

400 gms potatoes (I used washed red potatoes), diced and boiled

150gms green capsicum (diced)

350gms red tomatoes(chopped)

200gms onions (sliced thinly)

30gms green chillies(chopped,deseed ,if preffered)

20gms ginger (pounded)

20gms garlic(pounded)

3 tbsp spice powder (or more, refer below for the recipe)

1 cup chopped coriander leaves

salt to taste

For Rice 

400gms basmati rice 

700ml water

2 screwpine leaves/pandan leaves(knotted)

For Rice :

Soak rice for 15mins and drain. In a rice cooker , mix in rice,water and pandan leaves.Cook until done. Leave the rice to cool fully before using .

          
 
Method : 
In a flat griddle or tawa , heat  about 2 tbsp butter (use butter and not ghee). Once the butter melts, add in sliced onions, stir until slightly soft, then add in ginger garlic paste. Stir until well combined. Then add in capsicum and cook further for 2 mins. Add in chopped tomatoes ,red chillies ,  and half of the coriander leaves and cook until the tomatoes turn mussy and well blended with the rest of the ingredients.
Mix in masala powder and salt to taste and give a stir. Throw in boiled potatoes and combine well.If the spices are too dry, you can add a bit of water. Finally add in rice and peas. Close fire . Mix all the ingredients together until well combined. Adjust seasoning .Sprinkle with the left over coriander leaves before serving .

Spice Powder

·        







    11/2  tbsp coriander seeds

·         1 tbsp cumin seeds

·         2 1/2  tbsp paprika powder

·         1/2 tbsp turmeric powder

·         1 tsp dried mango powder/amchoor

·         2 pods cardamom seeds removed

·         6 cloves

·         1"piece of cinnamon

·         2 star anise

·         1 tsp fennel seeds

·      11/2  tsp dry ginger powder

·         ½  tbsp garam masala powder (I used homemade)

·         1/4 tsp asafetida

·         Heat a flat pan on medium heat. Gently roast the cumin, coriander, fennel seeds,star anise, cloves,cardamom and cinnamon till they begin to release their aroma. Close fire. Add in paprika powder,turmeric powder and mix.Leave to cool.

·         Grind all the ingredients - including the, asafetida, dry ginger powder,garam masala powder - together in a dry coffee grinder, till a fine powder is formed. Store in an air-tight container for upto 4 weeks.