To understand Tawa Pulao, one needs to know what ‘Pav Bhaji’ is. A mixture of vegetables, – tomatoes (Yes, I know it’s a fruit! *sticks out tongue*), onions, boiled potatoes and peas, and peppers are most commonly used – flavored with pav bhaji masala (a beautiful fragrance, strong blend of selected spices such as coriander seeds, cumin seeds, dried red chillies and cloves), ginger-garlic paste and lots of butter is simmered for several hours. During the course of prolonged cooking, as the flavors blend harmoniously, the vegetable curry is completely crushed. Then this delicious “bhaji” is served with “pav”, ie soft and fluffy square buns (very similar to hamburger buns. The main difference is their shape), which are each cut in two and lightly fried. a little in butter until golden brown, with a crispy surface. More butter is added while serving (at bhaji) the exquisite preparation, and it is always accompanied by a slice of lemon and salad. (The salad always contains onions. Many restaurants, street food joints, and takeaways also offer slices of crunchy cucumbers and juicy tomatoes.)
At the end of the day, Maharashtrian (Pav Bhaji hails from Maharashtra, a state in western India). Street food vendors start combining any leftover bhaji with boiled rice, to make a dish that is a potpourri of colours, flavors and textures – Tawa Pulao! Some restaurants serve this pilaf with raita, a refreshing side dish made from smooth, flavored yogurt.
At home, you don’t need to have leftover bhaji to cook this delicious dish. Simply start with a sautéed mix of green chilies (for a smoother dish, de-seed the chili and discard the seeds before using), minced onions, ginger-garlic paste (if desired, grate fresh ginger and garlic). facts), diced tomatoes and capsio (Yes, in this order!) Then for a decent amount of tomato sauce. (Ketchup isn’t traditionally added to the dish, but it works better than tomato puree, with its sweet and sour flavor. The spices and flavorings it contains also help create a rich base of flavor.) Sprinkle generously with pav bhaji masala (as I don’t add any more spices.) and add some turmeric powder. Cook until reduced, the oil begins to come out. Add the leftover rice and mix until each pearly white grain is coated with the spicy red sauce. Then, pour in some boiled, fresh or frozen green peas. Turn off the heat and serve with a refreshing chopped green cilantro! I also recommend some melted shredded process cheese on top!