Pav bhaji
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 8 | Pavs; (squarish soft buns | |
| ; about 4\" x 5\" size) | ||
| Butter to shallow fry. | ||
| 1 | Capsicum chopped fine | |
| 2 | Onions chopped fine | |
| 2 | Tomatoes chopped fine | |
| 2½ | cup | Chopped mixed vegetables; (beans, carrots, |
| ; cauliflower, | ||
| ; potota, beans, | ||
| ; bottle gourds, | ||
| ; etc.) | ||
| ½ | cup | Shelled peas |
| 2 | tablespoons | Butter |
| 2 | teaspoons | Pavbhaji masala |
| 1½ | teaspoon | Chilli powder |
| ¼ | teaspoon | Turmeric powder |
| ½ | teaspoon | Sugar |
| Salt to taste | ||
| 1 | cup | Water; (in which vegetables |
| ; were boiled) | ||
| ½ | teaspoon | Ginger grated; garlic crushed |
| ½ | Lemon; juice of | |
| 1 | tablespoon | Coriander chopped |
| 1 | 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)
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Converted by MM_Buster v2.0l.