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Photo of Tava Mehfil by Esther Samuel at BetterButter

Tava Mehfil

Esther Samuel
30 minutes
Prep Time
25 minutes
Cook Time
6 People
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A delightful spicy combination for all vegetable lovers.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • UP
  • Simmering
  • Roasting
  • Sauteeing
  • Side Dishes
  • Vegan

Ingredients Serving: 6

  1. For the stuffing:
  2. Coriander seeds and Jeera 2 tbsp each
  3. Whole dry red chillies 2
  4. Methi dana and Asafoetida 1/2 tsp each
  5. Sarson dana and Red chilli powder 1 tsp each
  6. Peanuts and Sesame seeds 2 tbsp each
  7. Whole garam masala 2 tbsp
  8. Turmeric powder and Garam masala powder 1/2 tsp each
  9. Aamchur powder 1 tbsp
  10. Chaat masala and Sugar 1 tsp each
  11. Salt to taste
  12. For the gravy:
  13. Ajwain 1 tsp
  14. Onions 2
  15. Ginger - Garlic paste 2 tbsp
  16. Tomatoes 2
  17. Oil 2 tbsp
  18. Water as required
  19. Vegetable:
  20. Baby Potatoes (slit to stuff masala) 6
  21. Ladies finger (slit) 10
  22. Small green brinjals (slit) 8
  23. Big green chillies (slit) 6
  24. Parwal (slit) 6
  25. Paneer (cut into fingers)


  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 Samuel
Esther Samuel   May-04-2016

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