Pav Bhaji

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)butter to shallow fry.
For Bhaji
1 capsicum chopped fine2 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 peas2 tbsp. butter2 tsp. pavbhaji masala1 1/2 tsp. chilli powder1/4 tsp. turmeric powder1/2 tsp. sugar salt to taste1 cup water (in which vegetables were boiled)1/2 tsp. each ginger grated, garlic crushedjuice of 1/2 lemon.
To Garnish
1 tbsp. coriander chopped1 onion choppedsmall 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)

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