Pav Bhaji

Spicy buttery potato and vegetable mash with fermented bread

Ingredients                                                     

25gms Bottle gourd (Peeled & roughly cut)    

25gms Carrot (Peeled & roughly cut)   

25gms Cauliflower (Cleaned & roughly cut)

10gms Capsicum (Cleaned & roughly cut)  

10gms Red bell pepper (Cleaned & roughly cut)  

50gms Boiled potato (Mashed)   

75gms Chopped onion

100gms Chopped tomato

5gms Ginger garlic paste

10gms Chopped coriander leaves   

10gms Ghee                                   

5gms Deghi chili powder

5gms Turmeric

10gms Pav bhaji masala

Lemon to taste      

Salt to taste

50gms White butter

1nos Laadi pav

Chopped onion for accompaniments

2nos Lemon wedges                                                           

Method

Take all the roughly cut and washed vegetables and cook them in the pressure cooker for about 10 minutes, in very little water.

Drain the vegetable stock and keep it aside.

Mash the boiled vegetables with a spoon, ensure it is coarse, and keep aside.

Take a flat pan, heat ghee on a medium heat. Add chopped onions and cook till onions become a light golden colour.

Add ginger garlic paste, and cook for 2-3 minutes.

Add tomatoes, turmeric, deghi chili, and pav bhaji masala and cook till it leaves oil from the sides.

Add all the mashed vegetables and cook it on a low flame for 5-6 minutes.

Add the mashed potatoes. Add salt as per taste and mix well.

Add the vegetable stock and butter and cook for 5 more minutes.

Add lemon and fresh coriander.

Slit the pav from the centre, apply soft butter, and toast it on tawa.

Serve pav bhaji with chopped onions, lemon wedges, and green chili.

Note:

Fry the onions in very little ghee, you can use butter or oil as well.

If available use Mumbai laadi pav for a better taste.

You can add a dollop of soft butter on the bhaji while serving.

Recipe by Maulshree Mahajan