Tava Pulao - Mumbai Special !!

Tuesday, February 10, 2009

I Love Mumbai . . and I don't say this because I spent all my growing-up years in Mumbai, But I say it from the experience of having lived in different parts of India & different corners of the world.

Mumbai is not just a City . . Its a way of life. From people to places; Bhel Puri to Bollywood - there is that Special Tadka in anything & everything about Mumbai. You need to be a part of this amazing city to feel what it feels like to be a part of Mumbai. Its almost been a decade since I relocated from Mumbai, But even now, I can almost feel Mumbai in my pulse. Such is the spirit of Mumbai, It will have you hooked for life.

A visit to Mumbai can never be complete without having eaten Chaats. OMG !! How much I miss them. The roadside Bhelpuri wallah, My favorite Pav Bhaji stall at Juhu Beach, My favorite chaat corner in Andheri . . I remember each & every eatery in those nooks & corners even now. I can go on & on & on . .

One such dish from Mumbai that I still cherish & recreate at home is Tava Pulao. Now, What's soo special about Tava Pulao Right?? Hang on . . This is made with Pav Bhaji Masala. . Yes, can you believe it?? And, the taste I tell you, is just out of this world.

Now, if you want to taste authentic Mumbai Tava Pulao, you got to try them at stalls in the beaches & not at some fancy restaurant. These chaat wallas are soo good with fusion cooking, I tell you . .

Here's my attempt to recreate the magic at home.

You Will Need:

  • 1 cup long grained Basmati Rice
  • 1 onion - cut into thin strips
  • 1 tomato - chopped
  • 1 green bell pepper - cubed
  • 1 potato - cut into thin stris
  • 1 carrot - cut into round discs/long strips
  • 1 cup cauliflower florets
  • A handful of green peas - fresh/frozen
  • 1 tsp whole Garam Masala
  • 1 tsp cumin seeds
  • 2 Bay leaves
  • 1 tsp ginger-garlic paste
  • 2 tsp Pav Bhaji Masala - Any Brand
  • 1 tsp Garam Masala
  • 1 tsp Kitchen King Masala - (Optional)
  • 1 tsp lemon juice
  • A handful of finely chopped cilantro - For garnish
  • 2 tbsp Desi ghee
  • Salt as per taste


  • Clean rice in several changes of water & drain & keep aside for 15 minutes
  • Heat a tsp of desi ghee in a heavy bottom vessel & fry rice until fragrant & keep aside
  • Cook rice in a pot or pressure cooker such that each grain is separate. Keep aside to cool
  • Heat ghee in a griddle or a heavy bottomed pan, add cumin seeds & bay leaves
  • Once they pop & splutter, add whole garam masala & ginger garlic paste & saute for a minute
  • Add chopped onions, & saute till they turn pink.
  • Add chopped tomatoes & Pav Bhaji Masala, cook till oil separates
  • Add chopped carrots, potatoes & cauliflower & cook with very little water until half done.
  • Add chopped bell peppers & green peas & cook on medium heat till done.
  • Add cooked rice,lemon juice, salt, garam masala & kitchen king masala & fluff with fork, on low heat.
  • Garnish with chopped cilantro & serve with raita

Enjoi !!!

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