MUMBAI Pav Bhaji

**Author - Alee Venkatesh **



KANDA-TAMATER BHAJI PAV









Ingredients for Masala: 


(dry roasted & blended into smooth powder)
  • 1/2 stick - cinnamon
  • 3 - cloves
  • 2 - star anise
  • Dry red chilli to taste
  • 1 spoon each of coriander and cumin seeds
  • 1/2 spoon of dry ginger powder
  • 3 - black pepper corns
  • 1 spoon mango powder

For Bhaji:
  • 250 grams of boiled mixed vegetables of your choice (I use potato, tomato, carrot, peas, cauliflower)
  • Freshly grounded masala powder to taste
  • Hot chilli powder (for extra hot) to taste
  • Salt to taste 
  • 2 tsp. tomato puree
  • 2-3 spoons of butter
  • 1/2 cup chopped coriander leaves for garnishing
Method:

  • In a pan, heat 2-3 spoons of butter and fry onions (until golden brown) & tomatoes (until mashed) 
  • Add ginger-garlic (optional), fry for few minutes
  • Mix the cooked vegetables, salt and spice powder and keep on mashing till the gravy becomes thick.  Add more water if you like thin gravy.
  • Garnish with coriander leaves and serve hot with toasted butter pavs (buns), chopped raw onions and a slice of lemon.

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Onion & Garlic FREE - Pav Bhaji Masala


INGREDIENTS for home-made Bhaji masala à  cumin seeds, coriander seeds, dry red chillies, cardamom, cinnamon, clove, peppercorn, fennel seeds, amchur powder, salt powder à  dry roasted, when cool grinded into smooth powder




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Pressure cooked vegetables (potato, cauliflower, capsicum, tomato, peas, ginger, coriander, methi leaves) - mashed by adding lemon juice, hing, salt, bhaji masala, butter.    Served HOT