तवा वेज फ्राई – पार्टियों की खास हलवाई स्टायल सब्जी । Veg Tawa Fry Masala
Veg Tawa Fry is a dish which widely served as a curry in most of the Indian wedding. It is a special variety which is mostly preferred by most of the Indians. This dish is a perfect combination of lip-smacking spices and veggies.
Here is step by step easy recipe with pictures to make mouth drooling veg Tawa fry. It is tastier and spicier to eat.
Direction :
Getting Ready :
Take 3 bitter gourds, chop them and peel them using a peeler. Cut them, apply some salt and set for 20 minutes.
Take 6 brinjals, 15 ladyfingers, boiled Arbi and chop them.
Mark cutting areas between them and wash the bitter gourds after 20 minutes.
Preheat oil in a wok and fry all the veggies likewise while continuously stirring them on high flame.
Mix a tsp of Chaat Masala, a tsp of red chilli powder and a ½ tsp salt to the veggies.
Preheat 2 to 3 tbsp of oil. Add a paste 4 tomatoes, 2 green chillies and an inch of the ginger baton.
Add a ½ pinch of asafoetida, a ½ tsp of turmeric powder, a 1.5 tsp of coriander powder, a tsp of fennel seeds powder, a tsp of red chilli powder, a tsp of cumin powder to it.
Add a tsp of salt, a tbsp of fenugreek leaves after crushing to it. After roasting the Masala mixture, add a ½ tsp of Garam Masala and some finely chopped green coriander to it.
Preheat a griddle, spread some butter on the pan and fry the veggies along with Masala mixture as well as some drops of water.
Cook all the veggies likewise and serve it.
Suggestions
- If you are adding Tawa Masala then do not add Chaat Masala
- You can use a wok instead of a Griddle
- You can cook all the veggies altogether rather than individually frying them.
- Dry fenugreek - 1 tbsp
- Chaat Masala - 2 tsp
- Red chilli powder - 2 tsp
- Coriander powder - 1.5 tsp
- Asafoetida - ½ pinch
- Cumin powder - 1 tsp
- Fennel powder - 1 tsp
- Turmeric powder - ½ tsp
- Garam Masala - ½ tsp
- Salt - 2 tsp
- Oil - for frying
- Potatoes - 3 (300 grams)
- Ladyfinger - 15 (100 grams)
- Brinjal - 6 (200 grams)
- Bitter gourd - 3 (150 grams)
- Arbi - 6 (150 grams)
- Tomatoes - 4 (300 grams)
- Green chilli - 2
- Ginger baton - 1 inch
- Green coriander (finely chopped) - 2 to 3 tbsp
- Butter - 2 to 3 tbsp
- - Take 3 bitter gourds, chop their ends and peel while scratching them using a peeler.
- - Cut them from the centre, open them, apply some salt over them and keep it aside for 15 to 20 minutes.
- - Peel the boiled Arbi, chop it into two halves and perform the same procedure on potatoes.
- - Take 6 brinjals, chop their stalks and mark a cross over them.
- - Take 15 ladyfingers, chop their top and tail.
- - Mark cutting areas between them and wash the bitter gourds after 20 minutes.
- - Preheat oil in a wok and fry all the veggies likewise while continuously stirring them.
- - Fry all the varieties of veggies individually on high flame.
- - The veggies have fried and become crispy.
- - Mix a teaspoon of Chaat Masala, a teaspoon of red chilli powder and a ½ teaspoon salt to the veggies.
- - Preheat a pan, add 2 to 3 tablespoons of oil in it and let it heat.
- - Take 4 tomatoes, 2 green chillies, an inch of the ginger baton and grind them for the paste.
- - Add the prepared paste in Masala mixture to it followed by a ½ pinch of asafoetida.
- - Add a ½ teaspoon of turmeric powder, a 1.5 teaspoons of coriander powder, a teaspoon of fennel seeds powder, a teaspoon of red chilli powder, a teaspoon of cumin powder to it.
- - Stir and cook the Masala mixture until oil separates from it.
- - Add a teaspoon of salt, a tablespoon of fenugreek leaves after crushing to it.
- - After roasting the Masala mixture, add a ½ teaspoon of Garam Masala and some finely chopped green coriander to it.
- - Stir and mix well.
- For the serving
- - Preheat a griddle, arrange the cooked veggies on it.
- - Pour some butter on the pan, fry some ladyfingers, add some Masala mixture and sprinkle some water on it.
- - Stir to fry for a while and later on, serve it.
- - You can serve all the veggies likewise.
