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By : Saroj Kering
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
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)
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 1/2 cups chopped mixed vegetables (french beans, carrots, cauliflower, potota, bottle gourds, etc.)
1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.
To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon
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