Delicious Pav Bhaji
|Potatoes||2 Medium, peeled and diced|
|Chopped cauliflower||1 Cup (16 tbs)|
|Chopped green beans||1⁄2 Cup (8 tbs)|
|Peas||1⁄2 Cup (8 tbs)|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Green chillies||2 , chopped|
|Sliced ginger||2 Tablespoon|
|Tomatoes||3 Medium, chopped|
|Red chili||1⁄2 Teaspoon|
|Fennel seed powder||1 Tablespoon (Saunf)|
|Salt||2 Teaspoon (Adjust To Taste)|
|Garam masala||1 Teaspoon|
|Lemon juice||1 Tablespoon (Adjust To Taste)|
|Chopped cilantro||1⁄4 Cup (4 tbs) (Hara Dhania)|
|Tomato||1 Medium, chopped|
Boil all the vegetables potatoes, cauliflower, beans, peas, and beans in about 1 ½ cup of water. Don’t add too much water, just enough to cook.
After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
Heat the oil in a frying pan over medium heat.
Add tomatoes, green chilies, cilantro, and ginger and sauté for 2-3 minutes until pasty.
Next add the red chili powder, fennel seed and turmeric, mix it well.
Add mashed vegetables.
Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.
Add salt and two tablespoons of ghee, stir-fry for another minute.
Add about ¼ cup of water or as needed, and let it cook for a minute.
Turn off the heat.
Add garam masala, and lemon juice, mix it well
Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.
Serve toasted buns with bhaji (mixed vegetables), garnish with chopped tomatoes and sliced lemon.