Tava Mehfil | How to make Tava Mehfil

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By Esther Samuel
Created on 4th May 2016
  • Tava Mehfil, How to make Tava Mehfil
Tava Mehfilby Esther Samuel
  • Tava Mehfil | How to make Tava Mehfil (3 likes)

  • 1 review
    Rate It!
  • By Esther Samuel
    Created on 4th May 2016

About Tava Mehfil

A delightful spicy combination for all vegetable lovers.

Tava Mehfil is delicious and authentic dish. Tava Mehfil by Esther Samuel is a great option when you want something interesting to eat at home. Restaurant style Tava Mehfil is liked by most people . The preparation time of this recipe is 30 minutes and it takes 25 minutes to cook it properly. Tava Mehfil is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Tava Mehfil. Tava Mehfil is an amazing dish which is perfectly appropriate for any occasion. Tava Mehfil is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Tava Mehfil at your home.

  • Prep Time30mins
  • Cook Time25mins
  • Serves6People
Tava Mehfil

Ingredients to make Tava Mehfil

  • For the stuffing:
  • Coriander seeds and Jeera 2 tbsp each
  • Whole dry red chillies 2
  • Methi dana and Asafoetida 1/2 tsp each
  • Sarson dana and Red chilli powder 1 tsp each
  • Peanuts and Sesame seeds 2 tbsp each
  • Whole garam masala 2 tbsp
  • Turmeric powder and Garam masala powder 1/2 tsp each
  • Aamchur powder 1 tbsp
  • Chaat masala and Sugar 1 tsp each
  • Salt to taste
  • For the gravy:
  • Ajwain 1 tsp
  • Onions 2
  • Ginger - Garlic paste 2 tbsp
  • Tomatoes 2
  • Oil 2 tbsp
  • Water as required
  • Vegetable:
  • Baby Potatoes (slit to stuff masala) 6
  • Ladies finger (slit) 10
  • Small green brinjals (slit) 8
  • Big green chillies (slit) 6
  • Parwal (slit) 6
  • Paneer (cut into fingers)

How to make Tava Mehfil

  1. First dry roast coriander seeds, jeera, dry chillies, methi, sarson, asafoetida, whole garam masala, peanuts and sesame.
  2. When it cools down, add turmeric, red chilli powder, salt, sugar, garam masala powder, aamchur, chaat masala and dry grind into powder form.
  3. Now stuff all the vegetables with this powder. Take a shallow pan and add about 1 tbsp oil to it.
  4. Now put all vegetables in it and cover with the lid, allow to cook on a slow flame, stirring occasionally until the vegetables are cooked.
  5. Now take another shallow pan in which you want to cook and serve your recipe. Add 1 tbsp oil in it followed by ajwain seeds.
  6. Add finely chopped onions and saute till they are pink in colour. Add ginger-garlic paste and saute for a minute.
  7. Add finely chopped tomatoes and add the extra powder left after stuffing the vegetables. Mix well and add a little water so that the masala blends well.
  8. Now take this masala in the middle of the pan and arrange the cooked vegetables on the sides of the pan.
  9. Keep the flame low all the time. Serve the vegetables along with the masala.

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Esther Samuel2 years ago
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