Rajasthani Tawa Tamancha
A bold, comforting Rajasthani-style tawa sabzi made with freshly ground masalas, yogurt-based gravy, green chana, and lightly baked frozen vegetables, finished with a ghee dhungar and best enjoyed with Rumali roti.
Ingredients
Fresh Spices For Roasting:
- 1½ tbsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp fennel seeds (saunf)
- 2 dried red chilies
- 2 to 3 cloves
- 2 green cardamoms
- 1 bay leaves
- 1/2 to 1 tsp black peppercorns
For Grinding:
- 1 inch ginger
- 6-8 cloves garlic
- 2 green chilies
Vegetables:
- 15-20 pcs baby potatoes , boiled or frozen
- 1 cup parval , fresh (blanched) or frozen
- 1 cup mixed vegetables , fresh (blanched) or frozen
- 1 cup green chana , fresh (blanched) or frozen
- 2 tsp ghee , or mustard oil
- salt , to taste
Gravy:
- 2 to 3 tbsp mustard oil
- 1 1/2 cups onions , finely chopped
- 3 medium tomatoes , roughly crushed
- 2 1/2 tbsp yogurt
- 1 tsp turmeric powder
- 2 tsp red chili powder
- salt , to taste
- 2 1/2 tsp kasoori methi , crushed
- 2 tbsp cilantro with tender stems , finely chopped
- water , as needed
For Dhungar (Smoking):
- 1 to 2 tsp ghee
- 1 coal
Instructions
Bake / Air-Fry the Vegetables:
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Place baby potatoes, parval, and mixed vegetables on a tray. Drizzle mustard oil, sprinkle a little salt, and toss lightly.
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Bake at 400°F / 200°C for 10 minutes, or air-fry for 10 minutes, just until lightly coated and heated through (not fully crisp). Keep them aside.
Make the Fresh Masala:
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Lightly roast the spices until fragrant.
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Grind fresh on a silpatta or mortar and pestle along with ginger, garlic, and green chilies into a paste.
Build the Gravy:
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Heat a wide tawa and add mustard oil. The add finely chopped onions and cook until golden and translucent.
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Add the freshly ground masala and crushed tomatoes. Cook well, adding a little water as needed since cooking on the tawa is fast.
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Add turmeric powder, red chili powder, and salt. Then add yogurt and mix gently. Finish with crushed kasuri methi and cilantro.
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Add a little water if needed and cook until the gravy comes together.
Add the Veggies:
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Add frozen green chana and mix gently. Then add the baked/air-fried vegetables and toss everything together. Adjust seasoning and consistency with water if required.
Dhungar (Smoking):
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Place a small bowl in the center of the sabzi, add a hot coal, pour ghee over it, cover immediately, and let it sit for a few seconds. Remove the bowl. Your Tawa Tamancha is ready!
Serving:
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Serve hot with rumali roti or any bread of your choice, black dal, and pickled onions.