| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Bawarch4 | 1 | servings | |
INGREDIENTS
| 8 | Pavs; (squarish soft buns | |
| ; about 4" x 5" size) | ||
| Butter to shallow fry. | ||
| 1 | Capsicum chopped fine | |
| 2 | Onions chopped fine | |
| 2 | Tomatoes chopped fine | |
| 2 1/2 | c | Chopped mixed vegetables; (beans, carrots, |
| ; cauliflower, | ||
| ; potota, beans, | ||
| ; bottle gourds, | ||
| ; etc.) | ||
| 1/2 | c | Shelled peas |
| 2 | tb | Butter |
| 2 | ts | Pavbhaji masala |
| 1 1/2 | ts | Chilli powder |
| 1/4 | ts | Turmeric powder |
| 1/2 | ts | Sugar |
| Salt to taste | ||
| 1 | c | Water; (in which vegetables |
| ; were boiled) | ||
| 1/2 | ts | Ginger grated; garlic crushed |
| 1/2 | Lemon; juice of | |
| 1 | tb | Coriander chopped |
| 1 | Onion chopped | |
| 1 | sm | Piec lemon |
INSTRUCTIONS
FOR BHAJI TO GARNISH Pressure cook mixed vegetables and peas till well done. Mash them coarsely after draining. Heat butter in a pan. Add ginger-garlice, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. br Add mashed vegetables and water. Bring to boil. Simmer till gravy is thick, stirring and mashing pieces with masala, in between. Add lemon juice, stir. 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) 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) Converted by MC_Buster. Converted by MM_Buster v2.0l.
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