I Love Mumbai . . and I don't say this because I spent all my growing-up years in Mumbai, But I say it from the experience of having lived in different parts of India & different corners of the world.
Mumbai is not just a City . . Its a way of life. From people to places; Bhel Puri to Bollywood - there is that Special Tadka in anything & everything about Mumbai. You need to be a part of this amazing city to feel what it feels like to be a part of Mumbai. Its almost been a decade since I relocated from Mumbai, But even now, I can almost feel Mumbai in my pulse. Such is the spirit of Mumbai, It will have you hooked for life.
A visit to Mumbai can never be complete without having eaten Chaats. OMG !! How much I miss them. The roadside Bhelpuri wallah, My favorite Pav Bhaji stall at Juhu Beach, My favorite chaat corner in Andheri . . I remember each & every eatery in those nooks & corners even now. I can go on & on & on . .
One such dish from Mumbai that I still cherish & recreate at home is Tava Pulao. Now, What's soo special about Tava Pulao Right?? Hang on . . This is made with Pav Bhaji Masala. . Yes, can you believe it?? And, the taste I tell you, is just out of this world.
Now, if you want to taste authentic Mumbai Tava Pulao, you got to try them at stalls in the beaches & not at some fancy restaurant. These chaat wallas are soo good with fusion cooking, I tell you . .
Here's my attempt to recreate the magic at home.
You Will Need:
- 1 cup long grained Basmati Rice
- 1 onion - cut into thin strips
- 1 tomato - chopped
- 1 green bell pepper - cubed
- 1 potato - cut into thin stris
- 1 carrot - cut into round discs/long strips
- 1 cup cauliflower florets
- A handful of green peas - fresh/frozen
- 1 tsp whole Garam Masala
- 1 tsp cumin seeds
- 2 Bay leaves
- 1 tsp ginger-garlic paste
- 2 tsp Pav Bhaji Masala - Any Brand
- 1 tsp Garam Masala
- 1 tsp Kitchen King Masala - (Optional)
- 1 tsp lemon juice
- A handful of finely chopped cilantro - For garnish
- 2 tbsp Desi ghee
- Salt as per taste
- Clean rice in several changes of water & drain & keep aside for 15 minutes
- Heat a tsp of desi ghee in a heavy bottom vessel & fry rice until fragrant & keep aside
- Cook rice in a pot or pressure cooker such that each grain is separate. Keep aside to cool
- Heat ghee in a griddle or a heavy bottomed pan, add cumin seeds & bay leaves
- Once they pop & splutter, add whole garam masala & ginger garlic paste & saute for a minute
- Add chopped onions, & saute till they turn pink.
- Add chopped tomatoes & Pav Bhaji Masala, cook till oil separates
- Add chopped carrots, potatoes & cauliflower & cook with very little water until half done.
- Add chopped bell peppers & green peas & cook on medium heat till done.
- Add cooked rice,lemon juice, salt, garam masala & kitchen king masala & fluff with fork, on low heat.
- Garnish with chopped cilantro & serve with raita