Pav Bhaji

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves 4


I absolutely use almost any vegetable that is in stock or say I make it when my fridge needs to be emptied. I have mentioned the vegetable I used this time but then feel free to experiment.





Ingredients:

2 potatoes
1 capsicum
1 beetroot (secret behind the red color)
1 carrot
1 small onion chopped
1 small tomato chopped
1 teaspoon ginger garlic paste
1 teaspoon chilli powder
1 tablespoon pav bhaji masala
butter

Method:

Cut all the vegetables and pressure cook for three to whistles. Drain excess water. You can use this stock while making Bhaji . Mash the vegetables without leaving any lump.

Heat butter in a heavy bottom vessel.

Add chopped onions and saute until it turns transparent. Add ginger garlic paste, chilli powder, pav bhaji masala and salt. Saute until the raw smell goes.

Add tomatoes and saute for a minute. Add the drained vegetable stock to it. Cook for few more minutes. Mash onions and tomatoes well.

Add mashed vegetables to it and cook until it gets to a desired consistency.

Serve it with toasted bread/ desi pav, finely chopped onions, coriander leaves and lemon wedges.