Tawa Pulao is a typical Mumbai delicacy. It originated at the roadside Pav Bhaji stalls and is now one of the most popular rice dishes across the country. Butter and Pav Bhaji masala are the key ingredients for this dish besides rice of course.
I tried it the first time a couple of months ago, and it turned out to be better than what I had on the streets. So I have to share this recipe with you. Tawa Pulao is a perfect monsoon dinner and is easy to make. If you have left-over rice, even better.
- 2 cups cooked rice
- 1 cup chopped/diced vegetables (carrots, beans, green peas, potato, cauliflower)
- 1 medium sized onion – sliced
- 1 large tomato chopped
- 1 capsicum diced
- 2 finely chopped green chillies
- 1 tbsp ginger garlic paste
- 1 tbsp cumin
- 2 tbsp Pav Bhaji Masala (you can add more as per taste)
- 1 tsp red chili powder
- 1 tsp turmeric
- 2-3 tbsp butter (You can use oil too)
- Salt to taste
- Slice of lime and coriander for garnish
Melt butter in a pan. Add cumin and wait till it crackles.
Now add the green chillies and ginger garlic paste. Saute for half a minute.
Add sliced onions and saute till light brown. Then add the chopped tomatoes and cook till oil/butter separates.
Add a turmeric, red chili powder, salt and pav bhaji masala. Now add the chopped veggies and mix well.
Cover the pan and allow the vegetables to cook slightly (around 50%). At this stage, add the chopped capsicum and let it cook for 5 min.
Now add the rice and mix well. Adjust the seasoning and spices as per taste.
Saute the rice well for 5 minutes.
Garnish with coriander and slice of lime and serve hot.