इसका चटपटा स्वाद जहां खाने में एक जैसे स्वाद के रुटीन से चेंज देगा वहीं किसी खास मौके पर भी इसे बनाया जा सकता है.
Learn how to make Tawa Subzi with master chef Sanjeev Kapoor.
Ingredients:
For Tawa Vegetables
Colocassia (arbi) peeled and boiled - 4 med sized
Baby potatoes, boiled and peeled - 8 to 10
Karelas (bitter gourd) - 4 small sized
Baby brinjals - 6 to 8
Bhindi (lady fingers) - 12 to 15
Button onions - 8 to 10
Chilli Powder - 1 table spoon
Chaat masala - 3 table spoon
Oil - To deep fry
For the Makhani Gravy
Tomotoes, roughly chopped - 4 large sized
Cloves (Lavang) - 5
Green Cardamoms (Elaichi) - 4
Green Chillies, finely chooped - 3
Ginger chopped - 1 inch piece
Ginger - garlic paste - 2 tea spoon
Garam masala powder - 1 tea spoon
Honey - 2 table spoon
Kasuri methi - 1 tea spoon
Fresh cream - 5 table spoon
Fresh corinder leaves, chopped - a few
Ghee - 2 table spoon
Salt - to taste
For The Tawa Gravy
Onions, chopped - 2 medium sized
Ginger, finely chopped - i inch piece
Green chillies, finely chopped - 4
Corindar (Dhania) powder - 2 tea spoon
Cumin Seed (Jeera) powder - 1 tea spoon
Ajwain (carom seeds) - 1/2 tea spoon
Chilli powder - 1 table spoon
Ghee - 2 table spoon
Salt - to taste
Other Ingredients
Chaat masala - 1 tea spoon
Garam masala powder - 1/2 tea spoon
Fresh coriander leaves, chopped - a few sprigs
For the Granish
Ginger, peeled and cut in to Juliennes - 2 inch piece
Fresh Coriander leaves - 1 few sprigs
