1 large carrot, cubed
2 taters, cubed
1 capsicum, chopped
1 cup cauliflower florets, chop
8-10 chopped French beans
1/4 cup eco-friendly peas
2 onions, finely chopped
2 eco-friendly chopped chilies
1 teaspoon ginger root-garlic clove paste
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 1/2 tablespoons of Pav Bhaji Masala
3/4 teaspoon sugar according to taste (optional)
Salt to taste
2 tomato plants, finely chopped
1 tablespoons of fresh lemon juice
1 tablespoons of ghee
Fresh coriander leaves for garnish
1 1/2 tablespoons of oil
16 Pav bread gently toasted in ghee/butter
Steps to make Pav Bhaji
Prepare taters, cauliflower, peas, beans and carrot together with 1 cup water inside a pressure oven till they turn soft. Drain any remaining water and the veggies aside. Mash all of the cooked vegetables utilizing a masher.
Heat oil inside a vessel, add some eco-friendly chilies and onions and saut for 4 minutes. Add some ginger root-garlic clove paste and saut for an additional 3 minutes. Add capsicum and saut for just two minutes.
Add some chili powder, turmeric powder, Pav Bhaji masala, salt and sugar. Mix everything well. Add some tomato plants and prepare until they turn soft (for approximately 5-6 minutes).
Add mashed vegetables plus a cup of drained vegetable stock and prepare on high for any minute. Reduce flame and simmer for 14-fifteen minutes.
The gravy will start to thicken. Adjust salt, if needed. Switch off heat, add butter and fresh lemon juice and blend well. Garnish with fresh coriander leaves.
Serve hot with toasted Pav/bread and sliced onions.
First Printed: Sunday, This summer 15, 2012 - 10:26