Pav Bhaji

Where you get it, Ever and Never Forget it.Yes its a delicious fast food to serve to our guests and where ever you go, Its taste follows you..

INGREDIENTS

1 large carrot, cubed

2 potatoes, cubed

1 capsicum, chopped

1 cup cauliflower florets, chop

8-10 french beans, string and chop

1/4 cup green peas

2 onions, finely chopped

2 green chillis, slit length wise

1 tsp ginger-garlic paste

1/4 tsp turmeric pwd

1/2 tsp red chilli pwd

3/2 tbsps Pav Bhaji Masala

3/4 tsp sugar (adjust)

salt to taste

2 tomatoes, finely chopped

1 tbsp lemon juice

1 tbsp low fat butter (vegans can avoid butter)

fresh coriander leaves for garnish

3/2 tbsps oil

16 lightly toasted in butter, pav bread (vegans can use vegan butter substitute)

DIRECTIONS

1. Pressure cook potatoes, cauliflower, peas, beans and carrot along with 1 cup of water, till soft. Drain any left over water and keep aside. Mash all the cooked vegetables using a masher.
   
   
2. Heat oil in a vessel, add the green chillis and onions and saute for 4 mts. Add the ginger-garlic paste and saute for another 3 mts. Add capsicum and saute for 2 mts.
   
   
3. Add the chilli pwd, turmeric pwd, pav bhaji masala, sugar and salt. Combine well. Add the tomatoes and cook until soft, approx 5-6 mts.
   
   
4. Add the mashed vegetables along with a cup of the drained vegetable stock and cook on high for a mt. Reduce flame and simmer for 14-15 mts.
   
   
5. The gravy will begin to thicken. Adjust the salt, if required. Turn off heat and add butter and lemon juice and combine. Garnish with fresh coriander leaves.
   
   
6. Serve hot with lightly toasted pav/pau and sliced onions.
   
   
   Note:
   
   You can use 2-3 vegetables also while preparing the bhaji. I have not used cabbage and beetroot since I did not have them on hand at the time of preparation. Using beetroot will lend a deep reddish purple color to the bhaji.
   

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