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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, May 22, 2013

Pav Bhaji




INGREDIENTS

One big onion finely chopped (about 2 cups)
Tomatoes – 3
Green bell pepper – 1(boiled)
Big potatoes – 2 (cubed and boiled) (boiled)
Finely chopped or grated cauliflower – 2 cups (6 to 8 big florets) (boiled)
Fresh or frozen green peas – 1/2 cup (boiled)
Butter – 4 tbs
Green chilies – 4
Ginger garlic paste – 2 tsp
Turmeric powder – 1/4 tsp
Chili powder – 1 tsp
Pav bhaji masala – 1 and 1/2 tbsp
Chopped cilantro for garnishing
Juice from half lime and a few lime wedges
Salt to taste
Chaat masala – 1 tsp

METHOD:

Heat butter in a pan and add chopped onion and a little salt. Saute until translucent.
Add chopped green chilies and ginger garlic paste and saute for another 2 minutes.
Add chopped tomatoes and saute till it is completely mashed.
Add turmeric powder, chili powder, salt and cook for 3 to 4 minutes.
Now add all the boiled vegetables to the onion tomato gravy and mash with a potato masher and mix well.
Add Pav Bhaji masala and 3/4th  cup of water. Cover and cook for 10 minutes over medium heat. Stir and mash for every 5 minutes. Add some more water if required.
Add 2 tbsp of butter, mix and cook for another 5 minutes or until all the vegetables are mashed and a nice consistency is obtained.
Transfer it to individual serving bowls and add a dollop of butter (optional), sprinkle some chopped onions, a pinch of chaat masala, some cilantro and lime juice.

Heat a tsp of butter and sprinkle some chili powder and toast the Pav or buns. Serve with the prepared bhaji.

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