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Tava Pullav is a favorite recipe of the author’s mother. It’s a rice dish that perfectly balances spicy, tangy, sweet & sour flavors.
  • PREP TIME: 15 minutes
  • COOK TIME: 20 minutes
  • SERVINGS: 4 persons


  • A large bowl of boiled rice
  • 2 large chopped onions
  • 2 large chopped tomatoes
  • 2 teaspoon cooking oil
  • 1 teaspoon mustard seeds
  • 2 green chillies finely chopped
  • 4-5 curry leaves
  • 4-5 cloves of garlic finely chopped
  • a small ginger stem cut in juliennes
  • 1 small carrot thinly sliced
  • 1/2 cup boiled peas
  • 1 large boiled potato
  • salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 2 teaspoon pav bhaji masala
  • 1/2 cup chopped cilantro
  • juice of half a lime


  • 1. Peel the boiled potato and cut it in cubes. Now just shallow fry the potato to make them slightly crisp.
  • 2. Heat up a cast iron flat top pan (tava) on medium flame. When the pan is hot throw in the mustard seeds.
  • 3. Once the mustard seeds start spluttering add the curry leaves, ginger and garlic. Saute for 2 minutes.
  • 4. After 2 minutes add in the finely chopped green chillies and onions. Sauté till the onions turn translucent.
  • 5. Once the onions are translucent add in the sliced carrot. Let the carrots cook till they soften.
  • 6. Once the carrots start softening add in the boiled peas and finely chopped tomatoes.
  • 7. Saute till the tomatoes loose most of their water.
  • 8. Once the tomatoes are cooked mix in the dry spices- salt, turmeric powder, red chilli powder, coriander powder and paav bhaji masala. Also add in 2 tablespoon water as the water makes it easier for us to mix all the spices with the vegetables.
  • 9. Saute for 2 minutes on low flame.
  • 10. After 2 minutes add in the shallow fried potatoes and the boiled rice.
  • 11. Using 2 forks gently mix all the spiced vegetables with the rice till they are combined.
  • 12. Squeeze in juice of half a lime
  • 13. Top it up with some cilantro and give the rice a final mix.
  • 14. Serve hot. This rice preparation tastes fabulous with plain yogurt or Raita.


Priya Motwani
Priya Motwani For more recipes from the author, click here Priya is a student from Ajmer, Rajasthan. She is 19 years old and a student. She’s a foodie who loves Indian & Chinese food.
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