Veg Tawa

Veg Tawa is a typical North Indian preparation, but it differs because various vegetables are cooked in a tawa. Typically, in Indian kitchens, a tawa is used as a traditional flat cooking surface. It is, in fact, a colourful medley of seasonal potatoes, bell peppers, onions, tomatoes, and carrots, all cooked together with varieties of spices and herbs, giving a deliciously smoky and mildly spiced yet aromatic preparation. In Veg Tawa, the vegetables are chopped into small pieces. They are saut ed in oil or ghee on a hot tawa and made into a perfect accompaniment to significant meals. Veg Tawa depends on the balance of spices like cumin seeds, coriander powder, turmeric, garam masala, and red chilli powder. It coats the vegetables thoroughly, giving them a warm and rich flavour to the veggies. The freshness of this dish is enhanced by using ginger, garlic, green chillies, and coriander leaves. Then, occasionally, a squeeze of lemon juice or a pinch of amchur-dried mango powder can be added to give it a tangy taste. One of the hallmarks of Veg Tawa is the preparation style. The vegetables are cooked at a high flame for this dish to get a smoky flavour from the slight charring and crispiness outside while keeping the original crunch inside the vegetables. This makes for a rich, highly aromatic gravy with contrasts in the textures of this dish. Even with rotis and parathas or steamed rice piled into it, Veg Tawa is a scorching favourite for gatherings.