To understand Tawa Pulao, you have to know what “Pav Bhaji” is. A mixture of vegetables, – tomatoes (Yeah, I know it’s a fruit! * Stick your tongue out *), onions, boiled potatoes and peas, and peppers are the most commonly used – flavored with pav bhaji masala (A nicely fragrant, strong blend of selected spices, such as coriander seeds, cumin seeds, dry red peppers and cloves.), the ginger and garlic paste and lots of butter are slowly simmered for several hours. During prolonged cooking, as the flavors blend harmoniously, the vegetable curry is carefully mashed. Then this delicious “bhaji” is served with “pav”, that is, soft and chewy square buns (very similar to hamburger buns. The main difference is their shape.), Which are cut into two each, and shallow fried in butter until golden brown, with a crisp surface. More butter is added when serving (bhaji) the exquisite preparation, and it is always accompanied by a lemon wedge and salad. (The salad always contains onions. Many restaurants / street eateries / take out also give crunchy cucumber slices and juicy tomatoes.)
At the end of the day, Maharashtrian street vendors (Pav Bhaji is from Maharashtra, a state in western India.) Begin to combine leftover bhaji with plain boiled rice, to make a dish. which is a potpourri of colors, flavors and textures – Tawa Pulao! Some restaurants serve this pilaf with raita – a refreshing side dish made from seasoned and creamy yogurt.
At home, you don’t need to have leftover bhaji to be able to cook this delicious dish. Simply start with a sautéed mixture of green peppers (for a milder dish, seed the chilli and discard the seeds before using.), Diced onions, ginger-garlic paste (freshly grate the ginger and garlic if you wish.), diced tomatoes and Latin. (Yes, in that order!) Next, pour in a good amount of tomato ketchup. (Ketchup is not traditionally added to the dish, but works better than mashed tomatoes, with its sweet and sour taste. The spices and aromas it contains also help create a rich flavor base.) Sprinkle liberally. of pav bhaji masala (since we are going to add more spices.) and add some turmeric powder. Cook until reduced begins to leave oil. Pour in the remaining rice and stir until each pearl white grain is coated with the spicy red sauce. Then add boiled green peas, fresh or frozen. Turn off the heat and serve with refreshing chopped green cilantro! I also recommend grated melted processed cheese on top!