02 June, 2014

Pav Bhaji

Spicy mix of vegetables simmered in tomato gravy.Served with toasted buttered buns (Paav).

 Boiled Potatoes: 5
Tomato Puree : 1 Cup
Ginger Garlic Paste:1 tablespoon
Capsicum: 1 small
Green Pea: 1/4 Cup
Onion:1 large
Caauliflower: 1/4 Cup
Pav Bhaji Masala: 1 tablespoon
Chaat Masala: 1/4 teaspoon
Red Chili Powder: 1/4 teaspoon (optional)
Oil: 3 tablespoon
Mustard Seeds: 1/4 teaspoon
Table Butter: 4-5 tablespoon
Water: 1 Cup
Pav Buns: 4-6
For Garnish
Green Coriander: handful
Butter: 1 Tablespoon

Chop onion, cauliflower and capsicum into thin tiny pieces. In a separate bowl, mash the potato such that there are no chunks.
Take oil in a deep pan. Add mustard seeds. Allow it to splutter. Add chopped onions. Saute it a bit till it turns golden brown. Add ginger garlic paste. Stir it for a minute. Add tomato puree. Add paav bhaaji masala, salt, red chili powder. Cook it on low flame till the oil starts leaving the sides.
Add cauliflower, green peas and capsicum and cover it with a lid. Let me cook for 2-3 minutes. Mash the vegetables with the potato masher.
Add mashed potatoes and stir it so that ingredients mix well.  Add water, if the vegetables consistency is  too thick.
Cook it uncovered for 4-5 minutes. Sprinkle chaat masala on the bhaaji and stir it.
Turn off the heat and serve it hot with Pav buns, sliced onions, slit green chillies and lemon wedges.
Garnish the bhaaji with chopped coriander leaves.

To make Pav buns, slit the paav horizontally and spread the butter on it. Toast the buttered side paav buns on the griddle till it turns nice crisp golden brown.Flip it over and toast it on the other side as well.

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