TAWA PULAV

INGREDIENTS
1 cup rice. (white is traditional, but you can use brown. Cook until tender but not
mushy.)
1 onion, minced
1-inch knob of ginger, grated
2 medium tomatoes, finely chopped, or 1 cup tomato puree
1 green bell pepper or capsicum, finely chopped
2 potatoes, boiled and cubed
1 cup green peas
1 tbsp pav bhaji masala
tsp turmeric
tsp cayenne pepper
Salt to taste
2 tsp vegetable oil (use canola or peanut or sesame oil, but not olive)
Coriander leaves or spring onions, chopped, for garnish
INSTRUCTIONS
1. Heat the oil in the wok.
2. Add the onions and, working constantly over the highest heat setting on your
burner, stir-fry them until they start to just change color.
3. Add the ginger and green peppers and stir-fry for another couple of minutes or
until the bell peppers begin to soften.
4. Add the cayenne, turmeric, and pav bhaji masala and stir well. Add the
chopped tomatoes or tomato puree and cook, stirring frequently, about two
minutes. Add the green peas and potatoes and stir-fry for a minute.
5. Add the rice and stir-fry, mixing everything thoroughly, another two to three
minutes.
6. Turn off heat, add the lemon juice and garnish with coriander leaves or spring
onions, or both.
7. Serve piping hot.