Tawa Vegetable | Mumbai Style Mixed Vegetable Curry

Make restaurant-style Tawa Vegetable at home with mixed veggies and pav bhaji masala. A spicy Mumbai-style curry perfect with naan or pav.

Introduction

Tawa Vegetable is a bold and flavorful Indian mixed vegetable dish cooked on a flat iron tawa using pav bhaji style spices. This recipe is popular for its smoky aroma, thick texture, and spicy taste. It is a great way to use leftover vegetables and turn them into a restaurant-style curry at home.

Traditional & Regional Value of Tawa Vegetable

Tawa vegetable comes from Mumbai street-style cooking, where food is prepared quickly on large iron tawas. This dish evolved as a variation of pav bhaji, using assorted vegetables cooked together with butter and masalas. It is commonly served in small eateries and roadside stalls across Maharashtra.

Is Tawa Vegetable Healthy?

Tawa vegetable can be healthy when prepared with less butter and oil. It contains a mix of vegetables like cauliflower, capsicum, carrots, peas, and potatoes, which provide fiber, vitamins, and minerals. By controlling spice and fat, this dish can be a nutritious and filling meal.

Recipe Key Ingredients & Steps (Quick Summary)

Key Ingredients

• Mixed vegetables (cauliflower, carrot, beans, peas, potato)
• Capsicum and onion, finely chopped
• Tomatoes, chopped or pureed
• Ginger-garlic paste
• Green chilli
• Tawa masala or pav bhaji masala
• Red chilli powder
• Butter or oil
• Salt and lemon juice

Quick Cooking Steps

• Boil or steam mixed vegetables until soft.
• Heat butter on a tawa and sauté onion, capsicum, ginger-garlic, and green chilli.
• Add tomatoes and spices, cook until thick.
• Add boiled vegetables and mash lightly.
• Cook on high heat for smoky flavor.
• Finish with lemon juice and butter.

Watch video and learn how to make tawa vegetable

Tips & Tricks

• Use an iron tawa for authentic taste.
• Mash vegetables lightly, not fully.
• Cook on high flame at the end for tawa flavor.
• Add butter gradually to control richness.

Variations of Tawa Vegetable

• Jain Style: No onion and garlic.
• Spicy Version: Extra chilli powder and green chillies.
• Dry Tawa Sabzi: Less tomato and no mashing.
• Cheese Tawa Vegetable: Add grated cheese on top.

What Can Be Eaten Together or Served With

• Butter naan or kulcha
• Pav or dinner rolls
• Chapati or paratha
• Onion rings and lemon wedges

Frequently Asked Questions (FAQ)

Can I make tawa vegetable without butter?

Yes, you can use oil, but butter adds authentic street-style flavor.

Which vegetables work best for tawa vegetable?

Soft vegetables like potato, cauliflower, carrot, and peas work best.

Is tawa vegetable the same as pav bhaji?

No, tawa vegetable is chunkier and less mashed compared to pav bhaji.

Can tawa vegetable be made ahead?

It tastes best fresh, but can be stored for a few hours.

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Tawa Vegetable

Tawa Vegetable is a popular Indian dish featuring a medley of vegetables that are first deep-fried and then tossed in a spiced gravy, often served hot on a griddle. It is commonly enjoyed as a main course or street food, especially in buffets and festive meals.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

• Potatoes: 3 medium approximately 300 grams
• Arbi Colocasia: 7–8 (approximately 300 grams)
• Brinjal Eggplant: 6 (approximately 300 grams)
• Ladies Finger Okra: 12–15 (approximately 150 grams)
• Cauliflower Florets: 5–6 approximately 200 grams
• Large Onions finely chopped: 2 (approximately 200 grams)
• Tomatoes blended to puree: 3 (approximately 300 grams)
• Ginger Garlic Paste: 2 teaspoons 10 grams
• Turmeric Powder: ½ teaspoon 2 grams
• Kashmiri Red Chilli Powder: 2–3 teaspoons 6–9 grams
• Coriander Powder Dhaniya: 2 teaspoons (6 grams)
• Kitchen King Masala: 2 teaspoons 6 grams
• Jeera Powder Cumin Powder: 1 teaspoon (3 grams)
• Fennel Seeds Powder Saunf: ½ teaspoon (2 grams)
• Dry Pomegranate Seeds Powder Anardana: ½ teaspoon (2 grams)
• Curd Yogurt: 2 tablespoons (30 grams)
• Kauri Methi Dried Fenugreek Leaves: Crushed, 1 teaspoon (2 grams)
• Fresh Coriander chopped: 1 tablespoon (5 grams)
• Oil for deep frying: As needed
• Butter: 1–2 tablespoons 15–30 grams
• Salt: To taste

Equipment

• Heavy-bottomed kadai or deep frying pan
• Large flat tawa or griddle
• Mixing bowls
• Blender or food processor (for tomato puree)
• Measuring spoons and cups
• Slotted spoon
• Chopping board and knife

Method

 

1. Pressure cook the potatoes and arbi for one whistle, then cool and peel them. Cut into wedges.
2. Make 4 slits up to halfway in the brinjal without cutting through completely.
3. Heat oil in a kadai and deep fry the potatoes and arbi separately on medium to high flame until slightly golden brown. Keep aside.
4. Deep fry the brinjal on medium-high flame until it changes color.
5. Deep fry the cauliflower florets and ladies finger separately. Assemble all fried vegetables on a plate.
6. Sprinkle ½ teaspoon Kashmiri red chilli powder, salt, kala namak, and chaat masala over the fried vegetables.
7. Heat 2 tablespoons oil in a separate kadai or large tawa. Add finely chopped onions and sauté for a minute.
8. Add ginger garlic paste and cook until onions turn golden brown.
9. Blend three tomatoes into a puree. Add the puree to the onions and bring to a gentle boil.
10. Add turmeric powder, hing, Kashmiri red chilli powder, coriander powder, jeera powder, kitchen king masala, fennel seeds powder, dry pomegranate powder, and salt to taste. Cook on medium flame until the raw smell from the masala disappears.
11. Add crushed kauri methi and some more water. Cook for one minute.
12. Add 2 tablespoons of curd and stir continuously on low flame.
13. Finally, add fresh chopped coriander. The base gravy is ready.
14. Heat a large tawa and lightly grease it with butter. Place all the fried vegetables around the periphery of the tawa.
15. In the center, add 1 tablespoon of butter and the prepared masala. Add more fresh coriander and sprinkle water as needed. Bring to a gentle boil.
16. Take a portion of vegetables of your choice and mix with a portion of the masala in the center. Cook for 1–2 minutes. Repeat for the remaining vegetables as per individual preference.

Notes

Safety Notes: Use caution when deep frying—hot oil can splatter. Ensure vegetables are thoroughly dried before frying to prevent oil splatter. Keep a lid nearby to smother any grease fire.

Substitutions:

Use any seasonal vegetables like zucchini, green beans, or carrots.
Replace curd with coconut milk for a dairy-free version.
Substitute kauri methi with fresh fenugreek leaves if unavailable.
Storage: Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. Fried vegetables are best consumed fresh.

Pro Tips:

Fry vegetables in batches to avoid overcrowding and ensure crispiness.
Use a large tawa to allow space for both the vegetables and the center masala.
The dish is traditionally served family-style, with guests choosing their preferred vegetables to be tossed in the hot masala right at the table