Paav bhaji

Servings:	6	Cooking time:	30 mins
Prep time :	20 mins

Ingredients :

To toast the Paav:

12 nos Paav

1/2 cup butter

Pav bhaji masala to sprinkle

For the bhaji:

1 medium sized onion, finely chopped

1 large tomato

1 large potato, grated

1 Carrot, finely chopped

1 Capsicum, finely chopped

Few florets of Cauliflower, blanched

1 Beetroot, grated

Few french beans, finely chopped

1/2 cup green peas

2 Tablespoon butter

1 Tablespoon red chilly powder

2 teaspoons coriander powder

2 Teaspoons cumin powder

1 1/2 Tablespoon Pav bhaji masala powder

1 Teaspoon Kasuri methi leaves

1 1/2 Tablespoons ginger - garlic - red chilli paste

1/2 teaspoon turmeric powder

Salt to taste

Juice of 1/2 lemon

Lemon wedges, chopped onion and chopped coriander leaves for garnish

Method :

For the bhaji :

Pressure cook all the vegetables except onion and tomato. Mash them well and keep it ready. Puree the tomatoes in a blender and keep it ready as well.

Soak the whole red chillies, ginger and garlic cloves in hot water for 10 minutes. After 10 minutes, blend them in a blender into a fine paste and keep aside.

Heat butter and oil in a pot, add the chopped onions and saute them till they are translucent. Add the red chilli-ginger-garlic paste and fry it for 2 minutes. Add the cooked and mashed vegetables and give it a good stir. Now add all the dry powders one by one. Rub kasuri methi between your palms and add it to the bhaji. Pour the tomato puree and stir. Cover and let it simmer on a low flame for 6 to 7 minutes. Switch off the flame and add the lemon juice. Garnish with finely chopped onions, chopped coriander leaves and butter. Serve hot.

To toast the pav:

Slit the pav bun horizontally keeping one side intact. Heat butter on a pan, sprinkle pav bhaji masala powder and place the buns on top of it. Toast them for a minute or two on both sides.