An amalgamation of seasonal vegetables in a buttery onion - tomato masala gravy served with toasted butter dripping bread!
The BEST butter-dripping, cholestrol-mongering Pav Bhaji is served at Sardar Pav bhaji, Tardeo, Mumbai.
(pic courtesy : google images, Sardar pav bhaji, Tardeo)
(pic courtesy : google images, Sardar pav bhaji, Tardeo)
When I make pav bhaji at home, obviously the amount of butter is far lesser and I have used ordinary bread loaf instead of the traditional pav, which is like bun.
Ingredients:
Potato - 4 medium
Carrot - 1 medium
Cauliflower - 3 large flowerets
Beans - 5
Green peas - 1/2 cup
Capsicum - 1/2
Onion - 2 medium
Tomato - 2 medium
Ginger - 1 inch
Garlic - 2 cloves
Green chilly - 4
Salt
Turmeric powder - 1 tsp
Garam masala - 1 tbsp + Chaat masala - 1 tsp (or) Pav bhaji masala - 1 1/2 tbsp
Chilly powder - 1 tbsp
Sugar - 1 tsp
Butter - 3 tbsp (or) Ghee - 1 tbsp + Vegetable oil - 2 tbsp
Jeera - 1 tsp
Tomato ketchup - 1 tbsp
Other ingredients for serving:
Pav bread to serve
Butter - 1 tbsp for each slice to toast
Onion - 1 large, chopped fine
Lemon slices
Coriander leaf
Prep:
Grind together the ginger, garlic and green chilly.
Pressure cook the carrot and potato. Peel and break up.
Boil the peas, beans and cauliflower until well cooked.
Chop the onion finely.
Grind the tomato and keep aside.
Chop the capsicum finely.
Method:
Heat the butter in a heavy bottomed vessel and splutter the jeera in it.
Add the chopped onion and fry on a low flame till it gets golden.
Add the ginger-garlic-green chilly paste and fry till raw smell goes.
Now add the salt, turmeric powder, chilly powder, sugar and masala powders.
After 1 minute of frying add the ground tomato.
When the tomato gets cooked, add the mashed vegetables and capsicum.
Now mash well using a potato masher.
Add some water to make a thick gravy. Boil for 10 minutes covered.
Add tomato ketchup and mix well. Cook for a further 5 minutes.
Serve hot with more butter on top!
If you have left over Bhaji, try making Tawa Biriyani.
No comments:
Post a Comment