Bhaji for Pav Bhaji

Prep & Cooking: 50-60 mts

Serves 7-8

Ingredients: 1 large carrot, grated or chopped
2 potatoes, peeled, cubed
1-2 medium sized capsicum, sliced chopped
1/2 cup cauliflower florets, chopped
10-15 french beans, stringed and chopped
1/4 cup green peas, pressured cooked to two quick whistles and then opened
2 onions, finely chopped, fried, strained
2 green chillies, chopped
2 tsp ginger-garlic paste
1/4 tsp haldi
1/2 tsp kuta laal mircha
1 1/2 tbsps Pav Bhaji Masala
3/4 tsp sugar (optional)
1 1/2 tsp salt, or to taste
2 tomatoes, finely chopped or pureed
1 tbsp lemon juice/vinegar/khatai
3 tbsp ghee
fresh coriander leaves for garnish
1 1/2 tbsps oil
16 pav toasted in butte/ghee

1. Pressure cook potatoes and cauliflower with 1/2 cup of water once. Then add beans, peas and carrots and pressure cook twice, or till soft. Keep aside. Mash the vegetables with a slotted spoon.
2. Heat oil in a vessel. Add the ginger-garlic paste and saute for a minute.
3 Add the dry spices. Combine well. Add the tomatoes and cook until soft, approx 5 mins.
4 Add the mashed vegetables and cook for 20 minutes on low flame.
5 Allow the gravy to thicken. Adjust the salt/spice if required. Turn off heat and add butter and lemon juice and combine.
Cook the chopped green chillies in ghee, add to the mix. Garnish with fresh coriander leaves.