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A tawa is a griddle, and pulao is a dish prepared with rice and vegetables. Usually, leftover rice is used to make a tawa pulao, but you can also use freshly boiled plain rice.
Tawa pulao is a popular Indian street food that originated in Mumbai. It is a simple, easy-to-make dish that is both healthy and delicious. It is also a great way to create a yummy dish from leftover rice.
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Serves two people
- 2 to 3 tablespoons oil
- 2 cups leftover boiled rice
- 1 bell pepper, deseeded and chopped into squares
- 2 tomatoes, chopped into small pieces
- 1/2 cup green peas, boiled
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 onion, finely chopped
- 1 green chilli, finely chopped
- 2 to 3 teaspoons cilantro, chopped
- 1/2 teaspoon kashmiri chilli powder
- 1/2 teaspoon garam masala
- 1 teaspoon pav bhaji masala
- 3/4 teaspoon salt
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds (optional—add only if the boiled rice is cooked without adding it)
- Place the tawa (griddle) on medium-low heat. Add oil and let it heat up.
- Add the chopped onions. Saute for 30 seconds.
- Reduce heat to low. Add the ginger and garlic paste and chopped green chilli. Saute until they turn light brown.
- Add the chopped tomatoes and raise the heat to medium-low. Give a stir and add the salt. Stir-cook until the tomatoes turn soft.
- Add the boiled peas and bell pepper. Mix well and add the red chilli powder, garam masala, pav bhaji masala, coriander powder, and cilantro. Keep heat around medium and stir cook for 2 to 3 minutes, or until the vegetables just about turn soft.
- Reduce heat to low and add the leftover rice. Gently mix the rice in until it is well combined with the veggies and spices.
- The tawa pulao is ready. Serve with plain dahi or raita of your choice.
© 2018 Rajan Singh Jolly