TAWA SABZI
Preparation Time : 20 Minutes
Cook Time: 15 Minutes
Servings: 4-5 People
Course: Main Course
Cuisine: Pakistani / Indian
Author : Khizran Ahmed
INGREDIENTS:
Garlic (Finely Chopped) - 1 Tablespoon
Green Chillies (Chopped) - 2-3
Cumin - 1 Teaspoon
Lemon Juice - 1 Tablespoon
Ginger (julienne cut)- 1 Tablespoon
Fresh Coriander- 1/2 cup
Ghee / Oil - 1/2 Cup
Butter (Optional) - 2 Tablespoon
VEGETABLES:
(I used these vegetables but you can use any vegetables of your choice)
Potatoes- 1 Big Size
Carrots- 1 Medium sized
Small Brinjal- 4-5 or 1 Big
Bitter Gourd- 1
Baby Onion- 10-15 (100 grams)
Ivy Gourd (Tindley) - 6-7 (100 grams)
Cauliflower- 1 Cup (200 grams)
Capsicum, assorted colour or only Green - 1/2 Cup
Green Chillies- 10-12 or according to your taste.
TAWA SABZI MASALA:
Red Chilli powder - 1 Tablespoon
Turmeric - 1 Teaspoon
Bhuna Pisa Dhanya - 1/2 Tablespoon
Bhuna Pisa Zeera - 1 Teaspoon
Chaat Masala - 1/2 Tablespoon
Aamchoor Powder - 1 Tablespoon
Salt - 1/2 Tablespoon
METHOD :
1- Take a big wide pot , Heat 1 Tablespoon of Ghee and add the Potato.
2- Fry on high flame for 1-2 minutes until you get a golden, brown colour.
3- Now add Brinjals and fry for 1 more minute .
4- Add Bitter Gourd, fry for 1 minute and add 1/4 cup of water. Cover and cook on low flame for 2 minutes.
5- Add Ivy Gourd and fry on high flame for 1 minute. Cover and cook on low flame for 1 minute.
6- Add Cauliflower and fry on high flame for 1 minute.
7- Add carrots and fry for 30 seconds. Cover and cook on low flame for 1 minute.
8-Remove the lid after 1 minute and turn off the flame.
9- Take a flat pan preferably cast iron (Tawa).
10- Heat Ghee and add chopped garlic , fry for 20 seconds then add chopped green chillies and cumin, fry for 20-30 seconds on high flame.
11- Add onions, fry for 30-40 seconds on high flame.
12- Now add all the cooked vegetables , Tawa Sabzi Masala and 1/4 cup water.
Mix well and cook on high flame for 1 minute.
13- Add capsicum , ginger and green chillies. Cook on high flame for 1 minute , add a little bit of water if you feel masala is sticking.
14-Add Lemon juice, fresh coriander , mix well and add butter , mix well once again and turn off the flame .
Delicious Tawa Sabzi is ready !
Serve with daal chawal and achar or with garma garam roti , yoghurt and salad.
NOTES:
-Do not add too much water while cooking vegetables , just add little bit of water to prevent masala from sticking.
-While cooking mixed vegetables, do not mix all the vegetables and cook together, this is the wrong way of cooking mixed vegetables.
Remember every vegetable has a different cooking time , so add the vegetables gradually . Add those vegetables first which need more cooking time and those which need less cooking time, in the end.
-Try to understand the type of vegetables.
Some vegetables have more water in them and some have less water.
There are vegetables which we can eat raw and mostly we add those in salads, like carrots, capsicum, cabbage etc. They don’t need too much cooking - a little bit of steam is enough for them.
And then there are vegetables which we cannot eat raw like potatoes, Brinjals , bitter gourd etc . Add a little bit of water while cooking these vegetables but just little bit.
-If you want to make delicious Sabzi (vegetables) , do not over cook the vegetables.
If you keep the different types and different cooking times in your mind, you will be able to cook perfect Sabzi without loosing the colour and texture of the vegetables.
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