Mixed Vegetables curry for Pav Bhajji:

I love to make Pav Bhaji for our tonight dinner and so all the vegetables I get from the fridge are cauliflower, cabbage, carrot, beans, frozen peas and potato even though I have idly dosa batter. I chopped each 1/4 cup of vegetables and easy to measure for the below recipe.

Ingredients:

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 (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas

1 tbsp. Oil

2 tbsp. butter

1/2 tsp Jeera (Cumin Seeds)

pinch Hing (Asofoetida)

4 tsp. pavbhaji masala

3/4 tsp. chilli powder or more to taste

1/4 tsp. turmeric powder

2 tsp Dhania Powder

1/2 tsp sugar ( you can use 1 small can of tomato sauce or 2 tbsp-tomato ketchup instead of sugar)

salt to taste

1 cup water (that I get it from the vegetables )

2 tsp of each ginger paste and garlic paste

juice of 1/2 lemon.

To Garnish:

one handful of chopped coriander, 1 onion chopped small pieces of lemon

Method:

Pressure cook mixed vegetables and peas with salt, turmeric and water till well done. Mash them coarsely after draining.

Heat oil and butter in a pan. Add Jeera and allow it to sputter. Add Hing and Red Chili Powder. Add Onions, Garlic and Ginger – stir well. Cook until Oil starts to separate. Add Tomatoes and Tomato Sauce and mix well. Cook until Oil starts to separate again. Add Pav Bhaji Masala and Dhania Powder – mix well and cook for 1 minute. Add Vegetables and lightly mash. Add Lemon Juice and adjust Salt/Chili Powder/Pav Bhaji Masala. Cook for 5 minutes.

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) with few pinch of pavbhaji masala 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)