Mumbai x Japan
Tawa pulao omurice
Mumbai midnight tawa pulao, tucked under a silky omelette blanket.
40 minTime
21 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original515kcalsame
21 gproteinsame
5 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Melt 2 tbsp butter on a tawa or wide pan on medium heat. Fry the onion 3 minutes, then ginger garlic paste, capsicum, carrot and peas 4 minutes.
- 2Add the tomato, pav bhaji masala and chilli and mash on the tawa 3 minutes. Add the rice and salt, toss well and finish with lemon and coriander.
- 3Simmer the ketchup, tomato puree, 2 tbsp water and a pinch of pav bhaji masala on low heat 3 minutes, then swirl in 1 tsp butter.
- 4For each omelette, beat 2 eggs with 1 tbsp milk and a pinch of salt. Melt 1 tsp butter in a nonstick pan on medium heat and pour in the eggs.
- 5Stir quickly with chopsticks 20 seconds, then let it set 40 seconds until the top is still slightly wet.
- 6Spoon a quarter of the pulao onto one half, fold the omelette over and tip onto a plate, tucking the edges under to make a neat oval. Repeat.
- 7Pour the tomato sauce over the top and finish with coriander.
Serve it like this
Set the oval omurice in the centre of a white plate, pour the red sauce in a thick ribbon along its length, and scatter coriander. Add a small kachumber on the side.
