Recipe - Pav Bhaji

8 Pavs; (squarish soft buns
; about 4" x 5" size)
Butter to shallow fry.

FOR BHAJI
1 Capsicum chopped fine
2 Onions chopped fine
2 Tomatoes chopped fine
2 One half cup Chopped mixed vegetables;
(beans, carrots,
; cauliflower,
; potota, beans,
; bottle gourds,
; etc.)
One half cup Shelled peas
2 tablespoon Butter
2 teaspoon Pavbhaji masala
1 One half teaspoon Chilli powder
One fourth teaspoon Turmeric powder
One half teaspoon Sugar
Salt to taste
1 cup Water; (in which vegetables
; were boiled)
One half teaspoon Ginger grated; garlic
crushed
One half Lemon; juice of

TO GARNISH
1 tablespoon Coriander chopped
1 Onion chopped
1 small Piec lemon

Pressure cook mixed vegetables and peas till well done.

Mash them coarsely after draining.

Heat butter in a pan.

Add gingergarlice, capsicum, onion, tomatoes.

Fry for 23 minutes till very soft.

Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further
23 minutes. br

Add mashed vegetables and water.

Bring to boil.

Simmer till gravy is thick, stirring and mashing pieces with masala, in
between.

Add lemon juice, stir.

Garnish with chopped coriander and a block of butter.

For Pavs:

Slit pavs horizontally leaving one edge attached. (To open like a book).

Apply butter (as desired) and roast open on a griddle till hot and soft
with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)

Serve : 4 (2 pavs each)

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