Pav Bhaji

Ingredients:

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji

• 1 capsicum chopped fine
• 2 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 peas
• 2 tbsp. butter
• 2 tsp. pavbhaji masala
• 1 1/2 tsp. chilli powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. sugar
• salt to taste
• 1 cup water (in which vegetables were boiled)
• 1/2 tsp. each ginger grated, garlic crushed
• juice of 1/2 lemon.

To Garnish

• 1 tbsp. coriander chopped
• 1 onion chopped
• small pieces of lemon

Process:

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.