Ingredients:
4 Medium sized Potatoes peeled and diced
½ Cup Peas
¼ Cup French Beans chopped
1 Medium Carrot peeled and cut into cubes
¼ Cauliflower cut into florets (optional)
1 Medium Green Bell Pepper/Capsicums seeded and diced
2 Medium Onions finely chopped
1 Small Onion finely chopped for garnishing the Pav Bhaji
4 Medium Tomatoes finely chopped
¾ Stick or 100gm Butter (divide it into 2 portions)
1 Dab Butter to top Pav Bhaji
2 Tbsp Pav Bhaji Masala
1 Tsp Ginger Paste
1 Tsp Garlic Paste
1 ½ Tsp White Vinegar
1 Tsp Red Chilli Powder
1 Tsp Cumin Powder
½ Tsp Cumin Seeds
1-2 Cups Stock from Boiled Vegetables
1 Tbsp Coriander Leaves chopped finely + 1 Tsp for garnishing
Juice of 1 Lime/Lemon
Salt to taste
½ Stick of Butter for tawa toasting the Pavs/Rolls
2 Tsp of Red Chutney
Method of preparation:
For the Bhaji
1. Pressure cook potatoes, beans, carrots and cauliflower (2 whistles should be fine).
2. Once the pressure is released separate stock and Vegetables. Save the stock.
3. Mash the boiled vegetables slightly and keep aside.
4. In a pan heat ½ of the butter, add cumin seeds and onions. Sauté till pink.
5. Add the chopped diced green bell peppers and sauté for another 2 minutes.
6. Next add the boiled and mashed vegetables and white vinegar. Mix well and keep the prepared vegetables aside.
7. In another pan add the other half of the butter, chopped tomatoes, ginger paste, garlic paste, dry pav bhaji masala, cumin powder, red chilli powder and salt as required. Fry this masala for a few minutes.
8. Mix the vegetables that were kept aside with the fried masala.
9. Add stock and mix well. Simmer for few minutes.
10. Stir in juice of 1 lime/lemon and the chopped coriander.
Serving the Bhaji
1. On a serving platter put bhaji, garnish with chopped onions, cilantro/coriander leaves, red chutney, dab of butter and a lemon wedge.
2. Serve hot with tawa-toasted pavs.
MSN Contributor, Lalitha Moorthy sent us this recipe for MSN Cooks.
Plus:
MSN Cooks: Green Peas Paratha
MSN Cooks: Bhindi Masala with Paneer
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