Tawa Pulao with Kachumbar Salad

Tawa Pulao with Kachumbar Salad

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 20 minutes

Cook: 20 minues

Method: Easy

Course: Rice

Type: Indian

Key Ingredients:

Tawa pulao is a popular Mumbai street food – completely enjoyable

Ingredients

Rice, cooked 2 cups
Olive oil 3 tbsps + 1 tsp
Medium beetroot, boiled, peeled and chopped 1
Cloves 3 to 4
Black peppercorns 5 to 6 0
Cinnamon 1 inch
Bay leaf 1
Sugar 1 tbsp
Vinegar 1 tbsp
Cumin seeds 1 tsp
Medium green capscium, chopped 1
Green peas, boiled ½ cup
Cauliflower florets, chopped 5
Medium tomatoes, chopped 2
Tomato puree 2 tbsps
Pav bhaji masala 2½ tsps
Salt to taste
Black pepper powder 1 tsp
Lemon juice 2 tbsps
Egg 1

Methods

To make kachumbar salad, heat 1 tbsp olive oil in a non-stick pan, add beetroot, 1 cup water, cloves, black peppercorns, cinnamon, bay leaf, sugar and vinegar and cook for 2-3 minutes. Strain and transfer the beetroot into a serving bowl.
To make tawa pulao, heat 2 tbsps oil in another non-stick pan, add cumin seeds. When they change colour, add green capsicum, peas, cauliflower, tomatoes, tomato puree and pav bhaji masala and saute till the vegetables soften.
Add rice, salt, ¾ tsp black pepper powder and lemon juice and cook till the rice gets heated through. Transfer into a serving bowl.
To make omelette, break the egg into another bowl, add salt and ¼ tsp black pepper powder and beat it with a light hand.
Heat 1 tsp oil in a non-stick pan, add the egg mixture and cook on medium heat till the egg is cooked. Roll the omelette tightly and cut into thin strips.
Serve the tawa pulao garnished with omelette strips and kachumbar salad.

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