Cauliflower – ½ kg (cut into big flowerets)
Potato – 2 (medium sized – peeled and cut into large pieces)
Peas – ¼ kg
Capsicum – 2 (big – chopped fine)
Tomato – 3 (medium sized – chopped fine)
Onions – 3 (medium sized – chopped fine)
Oil – 2 tsp
Amul Butter – 50-100 gms
Coriander leaf – 2 tsp (chopped)
Lemon – 1 (cut into quarters)
Everest Pav Bhaji masala – ½ tsp
Pav – 1 laadhi (6 or 8)
Garlic – 4 cloves
Ginger – ½ inch piece
Red Chilli powder – ¼ tsp (if you like it really spicy, increase this quantity)
Oil – 1 tsp
Salt to taste
1. Take a pressure cooker and boil the cauliflower, potato and peas together with a glass of water, for two whistles.
2. Grind the masala ingredients into a smooth paste with a spoon or two of water.
3. Take a kadai (saucepan) and heat the oil in it. Add the onions and fry till golden in colour.
4. Now, add the ground masala and the pav bhaji masala and stir well.
5. Add the capsicum and cook for a few minutes before adding the tomatoes.
6. While the above is cooking, mash the boiled vegetables with a pav bhaji masher.
7. Now add the shallow fried vegetables to the pressure cooker and mix well. Add some water to get the right consistency and cook for a few minutes.
8. Check for salt and spice and add any more as per requirement.
9. While the gravy is boiling, add a teaspoon of Amul butter to add to the flavour.
The bhaji is ready to eat. Garnish it with coriander leaves and serve with butter toasted pavs, chopped onions and a piece of lemon. Tastes yummy, I promise.
NOTE: People many-a-time add carrots, cabbage, beans and other vegetables in this considering it very healthy. That is true! But using vegetables other than those mentioned gives a totally different taste and not what one expects from Pav Bhaji.