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.