Tava Pav Bhaji

Perfect mix of flavours, spices and vegetables... finger licking good recipe from the chat Bandar..... Famous dish of Maharashtra!!!

Pav Bhaji

Ingredients

Onion 300gms

Tomato 250gms

Ginger-garlic paste 2tbsp

Salt to taste

Dry red chili powder 1 tbsp

Mixed vegetable (carrot, beans, Peas, potato, cauliflower) 1 cup

Capsicum 250gms

Dhania powder 1 tbsp

Tumeric powder 1tsp

Pav Bhaji masala powder 2tbsp

Coriander 3tbsp

Oil 5tbsp

Butter 3tbsp

Cinnamom 3inch piece

Cloves 2

Elaichi 1

Bay leaf 1

Jeera 1 tsp

Method

Boil the mixed and Chopped vegetables till tender and mash them coarsely and keep aside.

Heat a large and thick bottomed pan. Add oil and butter, Cinnamom, Elaichi, bay leaf, cloves and saute till the flavours release. Keep Medium Flame. Add the ginger garlic paste and saute till Raw smell goes.

Sauteyed ginger garlic paste

Now add the finely Chopped onions and saute till they become tender and golden brown. Add the Chopped capsicum next and saute the mixture for 5-10 minutes on medium heat.

Puree the tomatoes to a fine consistency in a blender. Add the pureed tomato to the onion mixture, bring to a simmer. Add all the dry masala(Tumeric powder, Dhania Powder, salt, dry red chilli powder, Pav Bhaji masala). Saute till oil leaves the sides of the pan.

Sauteyed tomato puree

Add the boiled vegetables, adjust the consistency of the gravy by adding enough water. Bring to a boil and keep simmering with lid closed for few minutes. Pav Bhaji Is done when oil floats on top of the gravy and becomes aromatic.

Pav Bhaji

When you want to serve Pav Bhaji, heat a iron tava, add the Bhaji for one serving and mash with a masher until the gravy becomes thick and juicier. Add some water and butter while heating the gravy.

Roast the Pav in the same tava till golden brown on both sides with some extra butter. Serve the Pav Bhaji with some Chopped onions and lemon wedges.

Comments

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