Tawa Pulao

Tawa Pulao (Mumbai special quick vegetable pulao, made of cooked and cooled rice,ginger - garlic paste, vegetables and Pav Bhaji masala. Smart recipe idea from Femina Magazine, October 24, 2012.

Serves: 2 – 3

Ingredients

2 tablespoon oil

½ teaspoon cumin seeds (jeera)

1 green chilli, chopped

1 onion, chopped fine

1 teaspoon turmeric powder

1 teaspoon ginger – garlic paste

2 tomatoes, chopped fine (pick well ripe)

1 carrot, grated (or 2 tablespoon boiled green peas, paneer cubes, 2 tablespoon French beans)

2 cups  / 400 ml cooked and cooled rice (rice made of basmati or silky raw rice / ponni rice or any good quality rice) Indian standard measuring cup of 200 ml / 8 oz capacity.

¾ teaspoon salt (or to taste)

1 teaspoon red chilli powder (or ½ to ¾ teaspoon)

2 -3 teaspoon Pav bhaji masala (any leading brand or homemade. I used is Everest brand)

1 tablespoon chopped coriander leaves

Raita / pickle / any gravy dishes  to serve (A simple raita goes well)

Method

Heat oil in a pan on a medium heat. Add cumin seeds and chopped green chiili and fry for 1 minute on a low heat.

Add chopped onion and fry until golden color on a medium to low heat.

Add turmeric powder and ginger – garlic paste and sauté for another minute until the raw smell goes.

Add chopped tomato and fry for 2 – 3 minutes.

Add grated carrot (or any other vegetables) and stir well for 2 minutes.

Add cooked and cooled rice, salt to taste, red chilli powder and pav bhaji masala, and cook on a low heat for two minutes (or cover with a lid and cook on a low heat for  7 minutes until the all the spices  / vegetables well coated on rice – this’s our homestyle version).

Sprinkle chopped coriander leaves and serve hot with raita or any  gravy dish.