Tawa Pulao originated in one of the tightly packed Pav Bhaji stalls which are Mumbai’s and now one of India’s most famous and preferred fast foods and snacks.The idea was to include rice in the fast food category which is liked by all and is easy to make as well.If you have ever been to Mumbai (some of you may be Mumbaikars (the local term for Mumbai residents) which will add to the happiness of reading this) you will see the pace at which this city lives.Everything has to be done in its own special time after which it will not be entertained and will have to be put off for next day!Trains come and go in the twinkling of an eye and people rush about for their jobs finding quality time only in the comfort of their office.
In the midst of all the confusion there are a group of people who cater to one of the basic needs of the public – their hunger.These are the street side hawkers who shell out delicious variety fares at a fraction of the prices in restaurants.What is more they innovate with basic recipes adding or subtracting ingredients and modulating the taste as per the fluctuating tastes of the public.One of their inventions was the Tawa Pulao.
It is said that once a Pav Bhaji vendor had some of the Bhaji left over and mixed some plain boiled rice to make himself a meal at night.He loved the amalgamation so much that he decided to take it further and added some peas and capsicum to the rice and made the recipe in butter.He dished out this to some of his customers who liked it so much that they recommended him to sell it outright.This became popular with other vendors and the Tawa Pulao became an overnight rage.Why the “Tawa”?Pav Bhaji was made on a Tawa and initially rice was added to the masala on the large Tawa itself.Nowadays the Masala for the Pulao is made separately and on order plain boiled rice is mixed into the masala and served as mouthwatering Tawa Pulao (the name stuck to it).
Preparation Time : 30 minutes
Makes : 5 servings
3 cups boiled/steamed Basmati Rice
2 Onions – sliced
4 Tomatoes – finely chopped
1 Capsicum/Green Bell Pepper – diced
2 Potatoes – boiled,peeled and diced
1/2 cup Coriander Leaves – chopped finely
1 cup green peas – fresh/frozen(if fresh then boil for 5 minutes in salted water)
2 tsp salt
2 tbsp Pav Bhaji Masala
2 tbsp butter
1 1/2 tbsp Ginger Garlic paste
2 Green Chillies – minced
Heat butter and add sliced onions.Sautè for 5 – 7 minutes and add the ginger garlic paste,capsicum,tomatoes,half of the coriander leaves,salt and Pav Bhaji Masala.Mix well and cover the pan.Cook for 10 – 12 minutes on low heat till the tomatoes are mashed and the other ingredients have cooked.Add 1 tbsp water if the mixture is dry and stir in peas,diced Potatoes and the cooked rice.
Mix gently as to not break the rice grains.Take off heat and keep covered for 3 – 4 minutes.Sprinkle the rest of the coriander leaves.Serve with Raita,Papad or by itself with a little farsan on top.
Served with Raita and Papad..