Tawa Sabzi Version 2

BM # 47  Week 1  Day 2

After the Ragda Pattice as a starter for Day 2 I have chosen to cook Tawa Sabzi from Puranmal's menu. This is from the main course. Tawa sabzi is one of my signature dishes and I love to serve it for parties.I have already posted a Tawa sabzi before, but this time I have made many variations. I served this for our Diwali dinner. Since we served the dinner in the lawns and it was low lighting I could not click the way I had assembled it. I had assembled the veggies around the Tawa and kept the gravy on side. The guest gave their preference of vegetable, which was then sautéed with the gravy and a little butter. 

This time I used stuffed chillies and corn and potato stuffed gourds. These were my new veggies and the most sought after. The guest loved the Tawa sabzi which was a complete treat , specially since it was a live counter.


Tawa sabzi
Gravy
3 onions, boiled and puréed
1 kg tomatoes, boiled, peeled, puréed and strained
1 tbsp ginger garlic paste
2 tetra packs ready tomato purée
1 tbsp sugar
1 tbsp red chilly powder
1 tbsp Garam masala
1 tbsp kasoori methi
2 tbsp butter

Vegetables to be prepared 
Potatoes
Colacassia
Lady fingers
Cauliflower
Bitter gourd
Bhavnagari green chilly
Paneer

Lady fingers
Wash and snip off head and tail .
Slit the lady fingers without going all the way.
Deep fry to a golden.
Sprinkle dry spices, gram flour and curd.
Mix and leave it to marinate till you serve.

Bitter gourds
Prepare the bitter gourds.
Cut into pieces,
Fill in the stuffing.

Bhavnagri chilly 
Wash and slit the chilly.
Stuffing for 6 chillies
Heat a tsp of oil.
Add a pinch of cumin seeds , fennel seeds and asafoetida.
Add 1/4 cup of gram flour, roast till pink.
Add salt to taste, red chilly powder and dry mango powder.
Mix well and stuff the chillies.
Saute.

Paneer
Cut the cottage cheese into fingers.
Marinate .
Dip these into gram flour batter and deep fry.
Alternately proceed as done in version 1



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