Tawa Sabji

Prep: 15 mins | Cook: 30-35mins | Servings: 2

Ingredients

For Spice Mix

2 tsp Coriander Powder

1 tsp Roasted Cumin Powder

1 tsp Pomegranate Seed Powder/ Anardana Powder

1 tsp Red Chili Powder

½ tsp Turmeric Powder

1 tsp Dry Mango Powder/Amchur Powder

¼ tsp Cardamom Powder

¼ tsp Cinnamon Powder

1 tsp Chaat Masala

¼ tsp Asafoetida

For Vegetables

Oil, for deep frying

4 Small Bitter Gourd, cut length-wise & cored *See Note

6 Small Eggplant, cut into quarters

10-12 Lady Fingers, top removed & slit length-wise

1 Cup Cauliflower Florets

1 Green Capsicum, cut into sticks

150 gms Paneer, cut into sticks

For Masala

1 tbsp Oil

½ tsp Cumin Seeds

2 tsp Ginger Garlic Paste

2 Medium Onions, finely chopped

2 Medium Tomatoes, finely chopped

Salt, to taste

½ Cup Curd, whisked

1 tsp Sugar

1 tbsp Kasuri Methi, toasted

Method

  • For spice mix, combine all the spices and mix well. Keep aside.
  • Now for vegetables, heat oil for deep frying. Deep fry each vegetable separately till cooked and crisp. Remove on absorbent paper and drain off the excess oil. Keep aside.
  • For masala, heat oil in a pan. Add cumin seeds and let them crackle.
  • Add ginger garlic paste and saute till fragrant. Add onion and saute till golden brown.
  • Add tomatoes, salt and cook till tomatoes are soft. Add prepared spice mix and cook for a minute.

Add ½ cup water

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