|Peas||1⁄2 Cup (8 tbs)|
|Beans||1⁄2 Cup (8 tbs)|
|Cauliflower||1⁄2 Cup (8 tbs)|
|Red chili powder||2 Teaspoon|
|Turmeric powder||1 Pinch|
|Pav bhaji masala||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Ginger garlic paste||2 Tablespoon|
The recipe given here is more in-house cooking friendly whereas the video is a little different and depicts the way Pav Bhaji is made in stalls.
FOR BHAJI :
Clean and cut the vegetables. Pressure cook them (except tomatoes). Peel the potatoes. Drain the vegetables and keep aside.
Finely chop the onions and tomatoes.
Heat a pan. Add oil and heat till smoky. Add asafetida (optional) and stir. Add chopped onion and sauté until it turns light golden brown. Then add ginger-garlic paste. Fry for a while, then add tomatoes and cook till they become tender.
Sprinkle turmeric powder and stir. Add red chilly powder, salt and pav-bhaji masala and cook till the mixture acquires a rich, roasted colour.
Now add all the vegetables and start mashing. Keep mashing and stirring till the mixture becomes an inconsistent paste. Add chopped coriander leaves and squeeze one lemon. Again, mix and mash. Once the mixture becomes a mush and no ingredients are recognizable, add fenugreek leaves and mix well. The bhaji is ready.
(Important : You must keep mashing the vegetables all the while. Keep adding water from time to time to allow the mixture to cook and to prevent it from sticking to the pan)
FOR PAV :
Slit the pavs/buns horizontally. Heat 1 tbsp of butter. Add finely chopped coriander leaves, a pinch of red chilly powder and 1 tsp of pav bhaji masala. Saute for 15-20 secs. Roast the horizontally slit pavs/buns (8 in no.) in the pan so that they soak the butter and masala and become soft.
TO SERVE :
Garnish with chopped coriander leaves, onion and a lemon wedge. Add a blob of butter to the bhaji.