Ingredients:
For Red garlic chutney:
· Kashmiri/Bedgi red chillies 8-10 nos.
· Hot water to soak
· Garlic - 10-12 cloves
· Cumin powder 1 tsp
· Black salt 1 tsp
· Garam masala 1 tsp
· Water
For Tawa pulao:
· Oil - 1 tbsp
· Butter - 2 tbsp
· Jeera - 1 tbsp
· Onions – 2 medium (sliced)
· Garlic paste - 1 tbsp
· Red garlic chutney – 2 ½ tbsp
· Cabbage - 1 cup (shredded)
· Capsicum – 1 thinly sliced
· Tomatoes - 1 big (sliced)
· Green peas - 1/4th cup (blanched)
· Garam masala - 1 tsp
· Pav bhaji masala - 2 tbsp
· Turmeric powder – 1/4th tsp
· Salt to taste
· Par boiled basmati rice 250 gm
· Lemon juice - 1 tsp
· Fresh coriander leaves
Method:
For Red garlic chutney:
· Soak the deseeded chillies in hot water for 20-25 minutes.
· In a blending jar transfer the soaked red chillies, garlic cloves, cumin powder, black salt, garam masala, grind into a fine paste. Add water to adjust the consistency.
For Tawa pulao:
· Take a pan keep it on medium heat, add oil and butter, add jeera and saute for a minute.
· Add onions and cook till it turns golden brown, add garlic paste and red garlic chutney, cook until oil separates.
· Add the vegetables and cook for 6-7 minutes on high flame.
· Add garam masala, pav bhaji masala and salt, mix well and cook for 3-4 minutes. Add little water to avoid the masala from burning
· Now add the par boiled basmati rice and cook for few more minutes, add lemon juice and freshly chopped coriander leaves, mix well.
· Tawa pulao is ready to be served, serve it hot with some raita or salad.
