Jan 18, 2010



Butter -- 4 tablespoons
Capsicum -- 1 large (minced)
Onion -- 1 large (minced)
Ginger-garlic paste -- 1 1/2 tablespoons

Tomatoes -- 1 1/2 cups (pureed)
Turmeric powder -- 1/2 teaspoon
Chilli powder -- 1/2 teaspoon
Pav bhaji masala -- 2 1/2 tablespoons
Black salt -- 1/2 teaspoon

Green peas -- 1/4 cup
Carrot -- 1 small (chopped)
Potatoes -- 3-4 medium
Cauliflower -- 1 small head (chopped)
Salt (if necessary)

For pav
Pav (square shaped white bread )

For serving
Onions -- (chopped finely)
Coriander leaves -- (chopped)
Lemon wedges

Boil green peas, carrot,cauliflower until tender. Pressure cook potatoes.
Mash all the vegetables lightly and keep aside.

Heat butter in a pan and add capsicum and onion and saute for 4-5 minutes on low flame. Add ginger garlic paste and saute for a couple of minutes more, until the raw smell disappears.

Put in the pureed tomato and cook it on low flame. Add turmeric, black salt, chilli powder and pav bhaji masala and saute till the tomato puree is cooked and the butter starts separating.

Now add the mashed vegetables and mash them further with a mashing spoon. Keep cooking on low flame and mashing the veggies until all the vegetables are mashed into smooth paste and mixed with the masala properly. Add salt if necessary (it already has black salt).

Slit the pav in the middle(horizontally) and apply butter. Roast it on a hot griddle on both sides until golden brown.

Serve hot with hot bhaji, topped with chopped coriander leaves, onion and lemon wedges.

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