To make kachumbar
salad, heat 1 tbsp olive oil in a non-stick pan, add beetroot, 1 cup water, cloves, black peppercorns, cinnamon, bay leaf, sugar and vinegar and cook for 2-3 minutes. Strain and transfer the beetroot into a serving bowl.
To make tawa pulao, heat 2 tbsps oil in another non-stick pan, add cumin seeds. When they change colour, add green capsicum, peas, cauliflower, tomatoes, tomato puree and pav bhaji masala and saute till the vegetables soften.
Add rice, salt, ¾ tsp
black pepper powder and lemon juice and cook till the rice gets heated through. Transfer into a serving bowl.
To make omelette,
break the egg into another bowl, add salt and ¼ tsp black pepper powder and beat it with a light hand.
Heat 1 tsp oil in a
non-stick pan, add the egg mixture and cook on medium heat till the egg is cooked. Roll the omelette tightly and cut into thin strips.
Serve the tawa pulao
garnished with omelette strips and kachumbar salad.