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5 from 1 vote

Tawa Pulao ,Stir fried Vegetable Pilaf

Tawa pulao -Rice tossed with assorted vegetables and mixed spices

Prep Time5 minutes
Cook Time9 minutes
Course: lunch recipe, Main Course, Tiffin recipes
Cuisine: Maharashtrian Cuisine
Keyword: tawa pulao, vegetable pulao
Servings: 2 person
Calories: 1290kcal
Author: Anjana Chaturvedi

Ingredients

  • 3 cups Boiled rice
  • 3 medium Tomatoes / Tamatar chopped
  • 1/2 cup Chopped and Boiled Carrots – 1/2 cup optional
  • 1/2 cup Boiled peas – 1/2 cup
  • 1/2 cup Fried cauliflower florets
  • 1/2 cup Bell Peppers / Capsicum / Shimla Mirch chopped
  • 2 tsp Pav Bhaji Masala
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Salt / Namak
  • 2 tbsp Lemon Juice / Nimbu Ka Ras
  • 3 tbsp Water / Paani
  • 3 tbsp Cooking Oil
  • 1/2 tsp Cumin Seeds / Sabut Jeera

Instructions

  • Heat oil on a tawa (or in skillet/flat pan ). Add cumin seeds, and when they start crackling add chopped tomato and salt.
  • Cook on medium heat for 2 minutes.
  • Leach the tomatoes before using for kidney patients.(slice and soak tomato in water for few hours and then discard that liquid)
  • Fry and mash the tomatoes and then add all the vegetables and spices, and cook for a minute .
  • Add 3 tblsp water and mix well.
  • Now add rice and stir on high heat for a few seconds.
  • Add lemon juice and fresh coriander. Serve hot.
  • Serving suggestions – Best served with Yogurt or Boondi Raita.

Nutrition

Calories: 1290kcal | Carbohydrates: 240g | Protein: 24g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 1234mg | Potassium: 928mg | Fiber: 10g | Sugar: 9g | Vitamin A: 7868IU | Vitamin C: 95mg | Calcium: 125mg | Iron: 4mg