Vegetable Tava Fry
I love tried and tested, one-off recipes… which are different and once you’ve discovered them, you have a winner every time you make it! The Vegetable Tava Fry is one such recipe. I discovered this spice mix, about 8 years back at a friends place and all credit for this recipe goes to her… Yes Nidhi Bhaiya, pointing towards you… I don’t even know if you remember this dish from back then? We’ve been fans of tava fry ever since! Thank you! 🙂
This is a very versatile recipe. You can add whatever veggies you have at hand. I usually end up adding potatoes, okra, eggplant, bitter gourd. I’ve added zucchini and squash in the past, even cauliflower! Personally, potatoes, okra and onions are a must for me. H *needs* bitter gourd in there too! 😛
This dish is a must for us on camping trips! Yes, camping… tastes best on charcoal, but we were lazy today and cooked it in our oven. Tava Fry and a nice cold bottle of beer… life is good! 🙂
You can serve it as a side dish, an appetizer or even an entree for people like us! 😛 H and I split this batch the other day for an awesome heavy lunch!
You might be wondering, what is a Tava? It is a flat or sometimes convex shaped griddle used to cook roti’s, flat breads, and sometimes meat. Like the pressure cooker, a tava is found in every Indian household! 🙂
1. This could be a SCD recipe but I did not look at every single spice listed on the spice mix so haven’t marked it as SCD. If someone does look it up, do let me know!
2. I love MDH Tava Fry masala and this is my opinion. It is not a product review and I’m not being paid for it.
3. The veggies cook much faster on the BBQ grill. Given a chance I’d always cook this dish on the BBQ instead of the oven. Ohh… the crispiness of the veggies… Mmmm!
Vegetable Tava Fry
Makes: 4 servings as a side dish
Prep Time: 5 minutes
Cook Time: 35 minutes
Ready in: 40 minutes
- 1 Chinese eggplant
- 12 okras
- 10-12 baby potatoes (I used assorted colors)
- 1 small ridge gourd
- 1 small red or white onion
- 3 tbsp MDH tava fry masala (2 tbsp for less spicy)
- 4-5 tbsp oil or as needed (I used extra virgin olive oil)
- salt to taste
1. Slice the okra in half. If the okra is longer than 2 inches, split into half.
2. Cut each potato into four pieces lengthwise.
3. I sliced the eggplant into thin slices since I was going to cook the veggies in the oven. If you are BBQing then you can cut the eggplant like the potatoes.
4. Peel the skin off the ridge gourd and chop into pieces. I had pre-cleaned pieces already so you don’t see the steps for it here.
5. Julienne the onions.
6. Here is a picture of the masala (seasoning) I use. You should find it in your local Indian grocery store.
7. I usually mix the oil and masala together and then add the veggies. I was being lazy here, and sprinkled the masala over the top and tossed it with oil.
8. All mixed and ready to go in the oven!
9. Bake for 30 minutes or until the veggies are done.
10. Then broil for 5 minutes, to loose the extra water. Stir and broil for another 5 minutes on medium to get a nice crunch on them. Add salt to taste and serve!