Pav Bhaji

Ingredients

1 medium potato, peeled and finely chopped

1 small eggplant, peeled and finely chopped

½ cup cauliflower, finely chopped

½ cup carrots, finely chopped

½ cup cabbage, finely chopped

½ cup Capsicum, finely chopped

½ cup peas, shelled

½ cup finely chopped onions

½ cup finely chopped tomatoes

2-3 cloves garlic, finely chopped

1” ginger, finely chopped

2-3 green chilies, finely chopped

½ teaspoon jeera powder (cumin seeds)

½ teaspoon of red chilli powder

½ teaspoon turmeric powder

1 teaspoon pav bhaji masala

½ teaspoon coriander powder

½ teaspoon amchoor (Mango powder)

Salt to taste

2 tablespoon chopped coriander leaves

1 tablespoon oil

100 gm Butter

8-10 Pav bhaji buns

2 Lemons

Method

Boil all the chopped vegetable (potatoes, eggplant, cauliflower, carrots, cabbage, peas) together in a pressure cooker with some water and mash them after that.

Heat oil in Kadhai.

Add ginger and garlic to it.

Add onions to it. Fry till golden.

Now add chopped tomatoes. Stir it and cook till the oil separates.

Now add chopped capsicum & green chilies and stir it.

Add turmeric powder, coriander powder, red chili powder, pav bhaji masala, amchoor and salt and then stir.

Now add all the mashed vegetables along with water in Kadhai and cook for about 20-25 minutes on a slow flame and keep mashing and stirring it from time to time.

Add about 1 tablespoon of butter in the Kadhai.

Take out the bhaji in a bowl.

Garnish with butter and chopped coriander leaves.

Cut the buns horizontally and toast them on a hot non-stick pan on both sides. 

Take them off the pan and apply butter on them.

Serve hot with the buttered buns, green chutney, chopped onions and cut lemons.