Tawa Sabji

Ingredients

• 2 tsp Coriander Powder
• 1 tsp Roasted Cumin Powder
• 1 tsp Pomegranate Seed Powder/ Anardana Powder
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Dry Mango Powder/Amchur Powder
• ¼ tsp Cardamom Powder
• ¼ tsp Cinnamon Powder
• 1 tsp Chaat Masala
• ¼ tsp Asafoetida
• Oil, for deep frying
• 4 Small Bitter Gourd, cut length-wise & cored *See Note
• 6 Small Eggplant, cut into quarters
• 10-12 Lady Fingers, top removed & slit length-wise
• 1 Cup Cauliflower Florets
• 1 Green Capsicum, cut into sticks
• 150 gms Paneer, cut into sticks
• 1 tbsp Oil
• ½ tsp Cumin Seeds
• 2 tsp Ginger Garlic Paste
• 2 Medium Onions, finely chopped
• 2 Medium Tomatoes, finely chopped
• Salt, to taste
• ½ Cup Curd, whisked
• 1 tsp Sugar
• 1 tbsp Kasuri Methi, toasted

Steps

1. For spice mix, combine all the spices and mix well. Keep aside.
2. Now for vegetables, heat oil for deep frying. Deep fry each vegetable separately till cooked and crisp. Remove on absorbent paper and drain off the excess oil. Keep aside.
3. For masala, heat oil in a pan. Add cumin seeds and let them crackle.
4. Add ginger garlic paste and saute till fragrant. Add onion and saute till golden brown.
5. Add tomatoes, salt and cook till tomatoes are soft. Add prepared spice mix and cook for a minute.