Here I have used bhindi and potatoes. But you can use a number of assorted vegetables, and called it tawa sabzi. You can use cauliflower florets, mushrooms, baby potatoes, or carrots. You can arrange them separately on the tawa, and saute them with a little gravy and serve them as your guests want. That is… if you have that big a tawa.
- 250 g bhindi (okra)
- 2 medium potatoes peeled and chopped into large pieces
- 1 cup finely chopped onions
- 6 cloves of garlic
- 1 inch piece of ginger
- 2 tomatoes finely chopped
- 7 to 8 curry leaves
- 1/2 cup curd
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1/2 tsp amchur (dry mango) powder
- 1 tsp garam masala (preferably pav bhaji masala)
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- one pinch asafoetida
- oil for deep frying
- 3 tsp oil
1. Wash and chop the bhindi (okra). Cut off the head and tail and chop the okra into one inch large pieces
2. Grind together the onion, garlic and ginger into a fine paste.
3. Make a puree of the tomatoes and keep aside.
4. Heat oil in a wok and deep fry the bhindi and potatoes till they turn golden brown. Remove from oil and drain on kitchen towels. Sprinkle a little salt on the fried vegetables.
5. Remove all but 3 tsp of oil from the wok. Add the cumin seeds and asafoetida to the oil and wait till they change color.
6. Add the curry leaves. Now add the onion, ginger and garlic paste and saute for three minutes or till the oil separates.
7. Now add the tomato paste, turmeric powder, red chilli powder, cumin and coriander powders, amchur, and garam masala and saute for 5 minutes, stirring occasionally.
8. Whip the curd so it becomes smooth and free of lumps. Once the oil has begun separating from the tomato gravy, add the curd and 1/2 cup of water. Add salt and bring the gravy to a boil.
9. Add the vegetables to the gravy or keep them separate and combine the veggies and gravy together at the dinner table.
Serve hot with chapatis, or parathas.