Pav bhaji

Yield: 1 servings

Measure Ingredient
8 \N Pavs; (squarish soft buns
\N \N ; about 4\" x 5\" size)
\N \N Butter to shallow fry.
1 \N Capsicum chopped fine
2 \N Onions chopped fine
2 \N Tomatoes chopped fine
2½ cup Chopped mixed vegetables; (beans, carrots,
\N \N ; cauliflower,
\N \N ; potota, beans,
\N \N ; bottle gourds,
\N \N ; etc.)
½ cup Shelled peas
2 tablespoons Butter
2 teaspoons Pavbhaji masala
1½ teaspoon Chilli powder
¼ teaspoon Turmeric powder
½ teaspoon Sugar
\N \N Salt to taste
1 cup Water; (in which vegetables
\N \N ; were boiled)
½ teaspoon Ginger grated; garlic crushed
½ \N Lemon; juice of
1 tablespoon Coriander chopped
1 \N Onion chopped
1 small Piec lemon

FOR BHAJI

TO GARNISH

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. br

Add mashed vegetables and water.

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)

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes