Using Leftover Rice: Tawa Pulao, an Indian Vegetable Recipe

To understand Tawa Pulao, one needs to know what ‘Pav Bhaji’ is. A mix of vegetables, – tomatoes (Yes, I know it’s a fruit! *sticks out tongue*), onions, boiled potatoes and peas, and bell peppers are the most 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 thoroughly ground. This delicious “bhaji” is then served with “pav”, i.e. soft and fluffy square buns (very similar to hamburger buns. The main difference is their shape), which are cut in two each and lightly fried. little by little in butter until golden brown, with a crisp surface. More butter is added while the exquisite preparation is served (to the bhaji), and is always accompanied with a slice of lemon and salad. (The salad always contains onions. Many restaurants, street food outlets, and takeouts 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 garnish made from smooth, seasoned yogurt.

At home, you don’t need to have leftover bhaji to be able to cook this delicious dish. Simply start with a sautéed mix of green chilies (for a milder dish, remove the seeds from the chili and discard the seeds before using), chopped onions, ginger paste, and garlic (if desired, grate the freshly grated ginger and garlic). done), diced tomatoes and capsio (Yes, in that order!) then for a decent amount of tomato sauce. (Tomato sauce is not 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 flavor base.) Sprinkle generously with pav bhaji masala (as you don’t add any more spices.) and add some turmeric powder. Cook until reduced, the oil begins to come out. Add leftover rice and mix until every pearly white grain is coated with the spicy red sauce. Then, throw in some boiled, fresh or frozen green peas. Turn off the heat and serve with a refreshing chopped green cilantro! I also recommend some grated and melted processed cheese on top!