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Tawa Subzi - Master Chef Sanjeev Kapoor

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Ingredients For Tawa VegetablesColocassia arbi peeled and boiled - 4 med sizedBaby potatoes, boiled and peeled - 8 to 10Karelas bitter gourd - 4 small sizedBaby brinjals - 6 to 8Bhindi lady fingers - 12 to 15Button onions - 8 to 10Chilli Powder - 1 table spoonChaat masala - 3 table spoonOil - To deep fryFor the Makhani GravyTomotoes, roughly chopped - 4 large sized Cloves Lavang - 5Green Cardamoms Elaichi - 4Green Chillies, finely chooped - 3Ginger chopped - 1 inch pieceGinger - garlic paste - 2 tea spoonGaram masala powder - 1 tea spoonHoney - 2 table spoonKasuri methi - 1 tea spoonFresh cream - 5 table spoonFresh corinder leaves, chopped - a fewGhee - 2 table spoonSalt - to tasteFor The Tawa Gravy Onions, chopped - 2 medium sized Ginger, finely chopped - i inch piece Green chillies, finely chopped - 4Corindar Dhania powder - 2 tea spoonCumin Seed Jeera powder - 1 tea spoonAjwain carom seeds - 12 tea spoonChilli powder - 1 table spoonGhee - 2 table spoonSalt - to taste Other IngredientsChaat masala - 1 tea spoonGaram masala powder - 12 tea spoonFresh coriander leaves, chopped - a few sprigsFor the GranishGinger, peeled and cut in to Juliennes - 2 inch piece Fresh Coriander leaves - 1 few sprigs

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