INGREDIENTS
Potatoes ………………4 medium sized
Tomatoes ……………..4 medium sized
Onions………………….2 medium sized
Green peas (sheled)……………….1/4 cup
Cauliflower ……………….1/4 small sized
Green chillies ……………………3-4
Fresh coriander leaves……1/4 medium bunch
Ginger …………………….1 inch piece
Garlic……………………..8-10 cloves
Capsicum…………………1 medium sized
Lemons ……………..2
Salt………………..to taste
Pav Bhajee masala………….1 and half tbsps
Oil ………………..3 tbsps
Butter………………3tbsps
Pav ……………..8
METHOD OF PREPARATION
1. Wash, boil, cool, peel and grated potatoes. Wash and finely chop tomatoes. Peel, wash and finely chop onions. Wash and boil green peas in salted water till soft. Drain and mash lightly.
2. Break cauliflower into florets, wash and grated. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves. Peel, wash ginger and garlic and grind to a fine paste.Wash, halve, deseed and finely chop capsicum. Wash and cut lemon into wedges.
3. Heat oil in a pan and add three-fourths of the onions. Sauté till light brown. Add green chillies and ginger- garlic paste. Stir-fry for half a minute.
4. Add half of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
5. Ad capsicum, peas, cauliflower, potatoes and one and half cup of water. Bring to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetable are completely mashed.
6. Add pav bhajee masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.
7. heat half of the butter in a thick-bottomed pan or on a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
8. Garnish the bhajee with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onions and lemon wedges.
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