Bombay Pav Bhaji recipe

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

Method

1.Pressure cook mixed vegetables and peas till well done.

2. Mash them coarsely after draining.

3. Heat butter in a pan.

4. Add ginger-garlice, capsicum, onion, tomatoes.

5. Fry for 2-3 minutes till very soft.

6. Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. Bring to boil.

7. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.

8. Add lemon juice, stir. Garnish with chopped coriander and a block of butter.

For Pavs

1. Slit pavs horizontally leaving one edge attached. (To open like a book).

2. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

3. Serve hot with bhaji, a piece of lemon and chopped onion.