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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. 




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