This time 'pav' goes for shopping leaving behind 'bhaji' who pairs up with rice to make an instant one pot meal as Pav bhaji khichdi.
|Rice||1/2 Cup (8 tbs)|
|Water||1 1/2 Cup (24 tbs)|
|For the chilli||garlic paste:(makes approx. 1/2 cup)|
|Dry kashmiri red chillies||6 (whole,deseeded)|
|Garlic||10 Clove (50 gm) , chop (roughly)|
|For the bhaji:|
|Cumin seeds||1 Tablespoon (jeera)|
|Finely chopped onions||3/4 Cup (12 tbs)|
|Chopped capsicum||1/2 Cup (8 tbs)|
|Finely chopped tomatoes||1 1/2 Cup (24 tbs)|
|Pav bhaji masala||1 1/2 Tablespoon|
|Chilli powder||2 Teaspoon|
|Boiled and coarsely mashed green peas||1/2 Cup (8 tbs)|
|Boiled and mashed potatoes||1 1/2 Cup (24 tbs) (peeled)|
|Finely chopped coriander||2 Tablespoon|
|Finely chopped onions||1 Cup (16 tbs)|
|For the garnish:|
|Chopped coriander leaves||4 Tablespoon (fresh)|
For the chilli-garlic paste:
1.Soak the red chillies in enough warm water for at least an hour.
2.Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.
For the bhaji:
3.Heat the butter and oil in a pressure cooker and add the cumin seeds.
4.When the seeds crackle, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
5.Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
6.Add the capsicum and sauté.
7.Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.
8.Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.
9.Add the green peas, potatoes and mix well and cook along with 1/3 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.
10.Add the coriander, mix well and cook for 1 minute.
11.Now add soaked rice, water and lock the cooker.
12.Pressure cook for 3 whistles.
13.Serve hot with Papad, lemon wedges, coriander and butter in a plate.