North Indian

Veg Tawa Fry

Veg Tawa Fry or Tawa Sabzi Masala recipe is one of the favorite vegetarian preparation available specially during wedding party. Whenever I think of wedding food this mouth watering dry veg recipe always comes 1st in my mind.

It a party winner dish, When ever we go in any function we always try this. It is particularly made and served as a starter in the buffet but can also be served as dry curry with a choice of Indian flatbreads.

This is really very delicious but I cannot tag this recipe as healthy as in this recipe we have to deep fry the veggies before adding them to the spicy masala paste. I always try to find a way to make recipes with less oil. If you really want to enjoy this dish at home and with less oil then I will highly recommend to use air-fryer for frying the veggies.

When I first time tried this recipe at home in US, I fried all the veggies in the air-fryer and believe me nobody will get to know that you have fried all the veggies with just 1/2 teaspoon oil. Soon I am going to buy another Air-fryer here in India.

In this blog I am sharing the conventional way of making Veg Tawa Fry, but if you have air-fryer at home I will recommend using it for frying veggies.

I used all the leftover vegetables from my fridge. You can choose any veggies of your choice arbi, parwal, capsicum, potato, brinjan, bhindi, karela, tinda etc. However, you need to be careful while frying the vegetables as every vegetable’s cooking time differs.

I usually serve this recipe with laccha paratha, you can serve this with your choice of roti/paratha. Lets start making this recipe and amaze your family and relatives with a mouth-watering Veg Tawa Fry. Give it a try you will definitely love this recipe.

Do try other recipes :

Preparation Time: 20mins  ∏  Cooking Time: 35mins  ∏  Servings: 3-4 persons

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

For Veggies

Other Ingredients

How to make Veg Tawa Fry:

Frying Veggies

Step1: Wash and clean all veggies and make them dry. Peel the parboiled potato, cut the ends of bhindi then make a slit vertically, remove the pointed gourd (parwal) skin and ends then cut in halves. For brinjal make a cross in them keeping the stalks. Similarly make cross on tinda.

Step2: Heat oil in a wok or kadhai and fry all the veggies one by one on medium-high flame while continuously stirring them. Add sliced parboiled potato.

Step3: Fry them until it becomes crispy. Remove them on a plate using slotted spoon.

Step4: Similarly fry pointed gourd (parwal), brinjal. Frying time will differ for each veggies, so fry them accordingly.

Step5: Fry Lady’s finger until crispy.

Step6: Add brinjal, tinda in the hot oil and fry until lightly crispy.

Step7: Transfer all the fried veggies in a large plate. In a small bowl add 1 tablespoon chaat masala, 1 tablespoon Kashmiri red chilly powder and 1 teaspoon salt.

Step8: Sprinkle the spices on the fried veggies and mix them well until coated well.

Masala Preparation

Step9: Heat a pan on low-medium flame, add 1-2 tablespoon oil. Add 1/2 teaspoon cumin seeds and a pinch of Asafoetida. Cook for 20 seconds until seeds splutter.

Step10: Now add finely chopped onion, stir often and saute till the onions turn light golden for about 2-3 minutes on medium flame.

Step11: Add 1 tablespoon of ginger-garlic-chili (crushed or paste). Saute for 2 minutes.

Step12: Once the onion turns golden brown, reduce the flame to low and add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon cumin powder, 1 teaspoon fennel powder, 1 tablespoon chaat masala, 1/2 teaspoon amchur powder and salt as per taste (Do remember salt was also added to the fried veggies).Mix everything and saute for 20 seconds.

Step13: Pour tomato puree and mix. (For making tomato puree add 2 medium-size chopped tomato in a grinder and make a smooth paste). Cover and cook it for 3-4 minutes on medium flame until the oil separates from the masala.

Step14: Once oil starts oozing out from the sides of the masala paste, add 1/2 teaspoon garam masala. Mix well.

Step15: Masala for veg stir fry is ready. You may also make this paste in advance.

Assembling Veg Tawa Fry

Step16: Heat a griddle or tawa on medium flame. Arrange the fried and spiced veggies around the tawa. Add 1-2 tablespoon of butter at the center of the tawa.

Step17: Add 1 tablespoon of dry fenugreek leaves. Adding fenugreek leaves really add the delicious flavor. Do not let the butter burn.

Step18: Add 2-3 tablespoon of masala paste on the butter and mix well.

Step19: Add some fried veggies of your choice and sprinkle some water and chaat masala on it. Mix it well with the masala paste.

Step20: Stir fry for a while and later on, serve it. You can cook and serve all the veggies likewise with paratha. Enjoy!

Tips:

  • If you are using Karela in this recipe, then after scrapping the peel, slit and remove the seeds from karela. Then apply some salt over them and keep it aside for 15 to 20 minutes. Then proceed with other veggies.
  • Fry all the veggies on medium-high flame until it turns crunchy.
  • You can use vegetables of your choice but keep it in mind that frying time will differ.
  • Use Iron tawa or griddle if its available.

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