Hawa Hawai was our favourite childhood dish. The name sounds sexy isn’t it ? As I have already shared in the space back then as kids, there was a tradition of Amma making Pulav every Saturday’s and Pappa would get some vegetarian gravy from different vegetarian restaurant’s . This particular dish was introduced to us by our Pappa. He used to get this curry from a popular restaurant called “Panchmahal’s Annapurna restaurant.” probably in the mid 90’s. But unfortunately now the restaurant has stopped service and we miss that curry very badly .
My younger sister Durga Nayak who is enthusiastic in cooking new recipes came to the rescue ,experimented and developed this recipe which matches almost the same . I had tried it long back but was out of hand for clicking appropriate pictures as we were busy in tasting the gravy. So this time when my other younger sister, twin of Durga , Shanta Nayak made it at Amma’s place was generous enough and asked me to quickly click the pictures for the blog.. This curry is fingerlicking good and a keeper.
Recipe credit : Durga Nayak
Special thanks to : Shanta Nayak
Lady’s finger / Okra/ Bhendi – 4, cut into roundels
Tendli/Ivy gourd – 5 , cut into roundels
Brinjal – few slices
Paneer – 200 g
Carrot – 1 small, cut into strips
Mushroom – 200 g, sliced
Coloured capsicum – 1/4 cup
Onions – 3 ,sliced
Oil – 4 tbsp approx
Cashewnut paste – 10 – 12 , boil and make a paste
Onion paste – 4 onions, boil and make a paste
Ginger garlic paste – 1tbsp
Coriander powder – 2tsp
Garam masala powder- 2 tsp
Chilly powder – 2 tsp
Turmeric powder – 1/4 tsp
Ghee – 1tbsp
Butter – 25 g
Sugar – pinch
Salt – to taste
Cheese cubes – 4 slices, to garnish
Cashewnut bits – 1/4 cup, roasted to garnish
Home made paneer crumbles – 1/4 cup to garnish( we ignored adding this time)
- Heat 4 tbsp of oil and shallow fry paneer,carrot and other vegetables one by one until slightly roasted.
- Keep it ready.
- Heat ghee and butter, saute onion paste until raw smell disappears.
- Add tomato puree and ginger garlic paste, saute until raw smell disappears.
- Add garam masala powder, coriander powder, chilly powder and turmeric powder.
- Add the roasted vegetables .
- Add cashewnut paste, water and adjust the gravy.
- Add salt to taste and sugar.
- Take a boil.
- Garnish with roasted cashewnut bits,cheese and grated paneer.