Pav Bhaaji
Makes : 4 to 6 serves
Ingredients:
Ingredients:
Pav (Buns) – quantity as required.
For bhaaji:
Potato – 2 (cut into halves)
Carrot – 2 (chopped)
Cauliflower – ¼ of a flower
Green peas – a handful
Beans – 100 grams (chopped)
Pav bhaaji masala powder – 3 teaspoons (readily available in stores)
Garam masala powder – ½ teaspoon
Kasoori methi – 2 teaspoons (crushed)
Coriander leaves – 3 teaspoons (finely chopped)
Onions – 2 (chopped finely)
Tomatoes – 3 (chopped finely)
Oil – 2 teaspoons
Cumin seeds – 1 teaspoon
Ginger garlic paste – 1 teaspoon
Method:
Method:
For bhaaji:
- Cook the vegetables in a pressure cooker for 3 to 4 whistles with water level just immersing the vegetables.
- Mash the vegetables coarsely.
- Heat oil in a kadai, add cumin seeds.
- Add ginger garlic paste sauté for a minute.
- Add onions & sauté for 2 minutes.
- Add tomatoes, salt, pav bhaaji masala powder.
- Sauté till the tomato piece melt & raw smell vanishes. (Approx 7 to 10 mins)
- Add the mashed vegetables.
- Allow boiling till all ingredients blend well. (Approx 5 to 7 mins)
- Switch off gas & squeeze ½ a lemon & mix well. (optional)
- Garnish with coriander leaves & kasoori methi.
For Pav:
- Cut pav into halves.
- Apply butter on each side.
- Toast on tawa till buttered sides turn golden brown.
Suggestion:
Add finely chopped raw onions on top & serve bhaaji.