Tawa Subzi Recipe | शादियों वाली तवा भाजी रेसिपी
Adelicious restaurant style Tawa Bhaji made with assorted fried vegetablescooked in a rich tomato, cashew, and melon seed masala, finished with ghee,butter, kasoori methi, and aromatic spices.
Ingredients
Vegetables
- 1 Potato
- 4 Small brinjals
- 1 Carrot
- 4 Large green chilies
- ½ cup Cauliflower
- 2 Bitter gourds
- 3 Baby corns
- ½ cup Tondali / Ivy gourd
- 6 Bhindi / okra
- Oil for frying
Vegetable Spice Mix
- 1 tsp Kashmiri red chili powder
- ¼ tsp turmeric powder
- 1 tsp Amchur powder Dry mango pwoder
- 1/2 tsp Coriander powder
- ¼ tsp salt
Masala
- 4 Tomatoes
- 2 green chilies
- 1 inch ginger
- 10 cashews
- ¼ cup Melon seeds
- 2 tbsp Oil
- ½ tsp Cumin seeds
- 1 Dried red chili
- 1 tsp Red chili powder
- ½ tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Kitchen King masala
- Salt to taste
- Fresh coriander chopped
Tempering
- 1 tbsp Ghee
- 1 tbsp Butter
- 2 Green chilies chopped
- ¼ tsp Hing
- ¼ tsp Kasoori methi
- ¼ tsp Garam masala
- ½ inch Ginger julienned
Instructions
Prepare the vegetables
- Firstly, cut the potato into strips. Cut the ivy gourd in half, the carrot into long pieces, and the brinjals into suitable pieces. Slit the okra lengthwise from the center. Keep the cauliflower in small florets and prepare the baby corn and bhawnagari green chilies.
- Remove the seeds from the bitter gourd and lightly peel the outer surface to reduce some of its bitterness. Add some salt and turmeric the bitter gourd and set aside.
- Keep the cut vegetables aside.
- Now take cashews – 10 and melon seeds – ¼ cup. Add water and keep it aside.
Fry the vegetables
- Heat oil in a kadai and fry the potatoes and cauliflower until cooked. Remove and set aside.
- Fry the carrot and baby corn, followed by the brinjal and green chilies.
- Fry the ivy gourd (tondali), then the okra.
- Squeeze the bitter gourd well and fry it last. Set all the fried vegetables aside.
- Prepare masala, in a small bowl take Kashmiri chili powder – 1 tsp, turmeric powder – ¼ tsp, amchur powder – 1 tsp, coriander powder – ½ tsp, and salt. Mix it well.
- Now Sprinkle this masala mixture over the fried vegetables.
Prepare paste
- Blend the soaked cashews and melon seeds into a smooth paste.
- Blend tomatoes – 4, green chilies - 2, and ginger – 1 inch into a smooth paste.
Cook the tawa bhaji masala
- Let’s prepare tawa bhaji, heat oil on a tawa. Add 1 dried red chili and cumin seeds – ½ tsp.
- Add the prepared tomato paste and cook until well roasted.
- Add red chili powder – 1 tsp, turmeric p/w – ½ tsp, coriander powder – 1 tsp, cumin powder – 1 tsp, Kitchen King masala – ½ tsp, chopped coriander, and salt. Cook until the oil separates.
- Add the cashew & melon seed paste and cook for 8–9 minutes, stirring regularly. Add hot water if needed.
- Heat ghee and butter in a small pan. Add green chilies and hing.
- Pour the tempering over the masala. Add kasoori methi – ¼ tsp, garam masala – ¼ tsp, and ½ inch ginger juliennes.
- Add the fried vegetables and gently mix with the masala.
- Add hot water if you prefer a gravy style bhaji. Garnish with fresh coriander and serve hot.
- For parties orspecial occasions, serve the tawa bhaji directly from the hot tawa for adelicious restaurant style presentation.
Video
Notes
- You can use any combination of vegetables you like. Capsicum, French beans, raw banana, arbi, peas, or drumsticks are also good options.
- Fry the vegetables separately according to their cooking time so they remain cooked but retain some texture.
- The cashew and melon seed paste gives the masala a rich and creamy texture.
- For a dry Tawa Bhaji, use very little water. For a gravy style version, add hot water as needed.
- The final ghee and butter tempering adds a delicious restaurant-style aroma and flavor.
- Serve the Tawa Bhaji hot with naan, roti, paratha, or jeera rice.
Tip
- Reduce bitter gourd bitterness: Rub the bitter gourd with salt and turmeric and let it rest before squeezing and frying.
- Don't overcook the vegetables: They should be tender but still hold their shape.
- Roast the masala well: Cook the tomato mixture until the raw smell disappears and the oil starts separating.
- Prevent sticking: The cashew-melon seed paste can stick to the tawa, so stir frequently and add a splash of hot water whenever needed.
- Adjust the spice: Reduce the green chilies and red chili powder for a milder version.
- For extra flavor: Don't skip the kasoori methi, garam masala, and ghee-butter tempering.
- Best served fresh: Tawa Bhaji tastes best when served hot, straight from the tawa.