Pav Bhaji

Ingredients

1. 8 pavs (squarish soft buns about 4″ x 5″ size)
2. butter to shallow fry.

For Bhaji

• 1 capsicum chopped fine
• 2 onions chopped fine
• 2 tomatoes chopped fine
• 2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
• 2 tbsp. butter
• 2 tsp. pavbhaji masala
• 1 1/2 tsp. chilli powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. sugar
• salt to taste
• 1 cup water (in which vegetables were boiled)
• 1/2 tsp. each ginger grated, garlic crushed
• juice of 1/2 lemon.

To Garnish

• 1 tbsp. coriander chopped
• 1 onion chopped
• small pieces of lemon

Method

• Pressure cook mixed vegetables and peas till well done.
• Mash them coarsely after draining.
• Heat butter in a pan.
• Add ginger-garlice, capsicum, onion, tomatoes.
• Fry for 2-3 minutes till very soft.
• Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
• Bring to boil.
• Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
• Add lemon juice, stir.
• Garnish with chopped coriander and a block of butter.

For Pavs

• Slit pavs horizontally leaving one edge attached. (To open like a book).
• Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
• Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)

Serve : 4 (2 pavs each)