Name: Tawa Bhindi Pulao recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3
Ingredients: Raw rice 2 cups; Salt 1 tsp + 1 tsp; Okra or bhindi 400 gm thinly sliced; Ghee 3 tbsp; Cumin seeds 1 tsp; Ginger garlic paste 1 tsp; Turmeric 1/2 tsp; Red chilli powder 2 tsp; Pavbhaji masala 2 tbsp heaped; Bay leaves 4; Tomato paste 2 tbsp; Onion sliced thinly 1; Spring onions 1/2 cup; Coriander leaves chopped 1/4 th cup

ABOUT Tawa Bhindi Pulao RECIPE

An interesting twist given to the famous tawa pulao of Mumbai by me. With the addition of okra or bhindi or lady's finger, it becomes an amazing fusion recipe. It tastes too yum and is made so very easily with just a few spices that are handy.

Ingredients Serving: 3

Raw rice 2 cups
Salt 1 tsp + 1 tsp
Okra or bhindi 400 gm thinly sliced
Ghee 3 tbsp
Cumin seeds 1 tsp
Ginger garlic paste 1 tsp
Turmeric 1/2 tsp
Red chilli powder 2 tsp
Pavbhaji masala 2 tbsp heaped
Bay leaves 4
Tomato paste 2 tbsp
Onion sliced thinly 1
Spring onions 1/2 cup
Coriander leaves chopped 1/4 th cup

Instructions

First of all soak rice for about 20 minutes.
Cook it al dente adding salt according to taste. You can skip salt if desired.
Drain and keep aside.
In a pan, heat ghee and saute onion first.
After done, add ginger garlic paste.
Saute it for a minute.
Now add the tomato paste to it.
Add the rest of the spices including salt and saute all well for another minute.
Now add the thinly sliced okra or bhindi to it.
Keep the flame low and simmer it for 10 to 12 minutes until the raw smell disappears.
Cover it and simmer without adding any water.
After 12 minutes, add the cooked rice and stir well.
Allow it to just simmer for 5 more minutes keeping it covered.
Garnish with chopped coriander leaves.
Serve hot as it is or with any pickle or raita of your choice.

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