Mix veg tava sabji recipe with step by step pictures: Mix vegetables such as bitter gourd, colocasia, round gourd, lady finger, potatoes, chilies, onions, brinjals, etc.; fried and thereafter cooked in a base of tomatoes and spices, and the whole affair of adding and cooking the fried vegetables to the tomato base when done on a large skillet (tava), it is called tawa sabji. Tava sabji used to be a very popular preparation at the Indian wedding. There would always be a counter for tawa sabji. However, it is so simple to make it at home too. The best part is that you can use any vegetables which you like. You can make tava sabji on the day of your refrigerator cleaning with whatever you have handy and left. Further, you can also add paneer along with the vegetables. Tava sabji recipe is very simple and easy to make. The base does not call for too many ingredients. The recipe doesn’t call for any tawa masala too. With the spices easily available in your pantry, this dish can be prepared. It can be served with chapati or paratha. However, I love to serve it with some lachha paratha.
Vegetables: I have used bitter gourd, round gourd, colocasia, ladyfinger, potato, chilies, onions, baby brinjals to make the tava sabji. You can also use baby corn, mushrooms etc. Further paneer can also be added, although, then the name tawa sabji won’t be justified much. I have deep fried the vegetables to cook the same. For a healthier version, you can blanch these followed by stir-frying the same.
Tomatoes: These form the base for tawa sabji recipe. You can also use tomato puree or simply puree the tomatoes in a mixer.
Spices: The very basic, red chili powder (regular as well as Kashmiri), coriander powder, turmeric powder, dry fenugreek leaves powder, roasted cumin seeds powder has been used.
Garnish: The tawa sabji should be garnished with some chopped coriander leaves.
There are a number of ways you can use mixed vegetables. You can also make mix veg (halwai style), pav bhaji, veg manchurian, veg fried rice, etc. And it is ok if you do not want to make any of these dishes. Instead, you can just make vegetable stock and use it to knead the dough or add it to the gravies or dals instead of water. It will add a lot of taste and goodness.
Serve it with simple chapati or paratha for a weekend dinner.
1.This recipe serves 4-6 persons.
2.Heat enough oil.
3.Add the colocasia (arbi) pieces. Also add in salt to taste.
4.Fry on low to medium flame till the arbi is cooked and soft.
5.Like with deep fry, lady fingers (bhindi), baby brinjals (baigan), bitter bottle gourd (karela), and potatoes. Keep it aside.
6.Stir fry the onions. Do not try to deep fry these.
7.On a large skillet, heat 3 tbsp of oil.
8.Add 4 pureed tomatoes.
9.Cook till the oil oozes.
10.Meanwhile, in a bowl add in 2 tbsp of coriander powder, 1 tbsp Kashmiri red chili powder, 1 tsp red chili powder, ½ tsp turmeric powder, 1 tsp roasted cumin seeds (jeera) powder, 1 tsp dry fenugreek leaves (kasuri methi) powder. Mix everything.
11.Add the spices mix to cooked tomato puree.
12.Cook for a couple of minutes.
13.Add in 1 cup of water.
14.Cook till the gravy gets correct consistency, i.e. it becomes coat able.
15.Place the fried vegetables on the skillet.
16.To serve just add the vegetables in the gravy.
17.Cook the desired vegetables in the gravy for a couple of minutes.
18.Sprinkle chaat masala.
PREP TIME 20 minutes
COOK TIME 20 minutes
TOTAL TIME 40 minutes
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