Vegetables - 3 packed cups(potato, cauliflower, beans, green peas, carrots and capsicum. Potatoes should be half of the total quantity of vegetables and the rest should be made up of the other vegetables.), cleaned, cut into pieces
⅛cupBeet root for color if desired
Onion - 1 large, chopped
Garlic - 4 cloves, chopped
Tomato - 2 medium, chopped
Everest Pav Bhaji masala pwd - 2 tbsp
Red Chilli pwd - 2 tsp
Turmeric pwd - 1/2 tsp
Coriander leaves - 1 tsp, chopped
Butter - 1 tbsp
Oil - 2 tbsp
Salt to taste
Sugar - a pinch
to serve
Onion - 1 small, chopped
Coriander leaves - 2 tbsp, chopped
Butter - as much as you like
Instructions
In a pressure cooker, cook the vegetables with half cup water, a little salt and turmeric powder. When cooked, mash the vegetables to a rough paste and keep aside. Use a hand mixer to mash quickly. (If you don't have pressure cooker, cook all the veggies in the regular pot till soft)
Heat a kadhai with the oil and half the butter, when hot add the onion and sauté.
After a minute add the chopped garlic and sauté till the raw smell goes.
Add the pav bhaji masala powder and roast for a minute.
Then add the red chilli powder, tomatoes and salt and sauté. Let the tomatoes soften completely, then add the mashed vegetables and mix completely. Add a little water to make a smooth paste and let cook.
Check for salt. If the bhaji has less masala powder then add some and let it cook for a minute for some time. Add a pinch of sugar to round off the taste.
Top with coriander leaves and rest of the butter and keep covered.
Slit the pav in the middle and apply some butter on both sides. Heat a pan, and roast the pav on both sides.
Serving:
To serve, spoon some bhaji, top it with a blob of butter, sprinkle some coriander leaves and some chopped onion, then add a butter roasted pav and the Pav Bhaji is ready to be served. Keep some nimbu on the side to add that extra tang.