Ingredients:

• 2 tbsp – pav bhaji masala.
• 1 cup – Potato (boiled and mashed).
• 1 cup – French beans (boiled).
• 1 cup – Carrots (boiled).
• 1 cup – Green peas (boiled).
• 3 cups – Onions (finely chopped).
• 3 cups – Tomatoes (finely chopped).
• 1 cup – Capsicum (finely chopped).
• 2 tsp – Ginger (finely chopped).
• 2 tsp – Garlic (finely chopped).
• Coriander (enough for dressing).
• Salted butter, to taste.
• Lemon, to taste.
• Salt, to taste.
• Water.
• Pavs – as needed.

Method:

1. For bhaji:
2. Heat butter in pan and add garlic and ginger. Fry until garlic turns slightly brown.
3. Add the onions (keeping one cup aside for garnishing ) and fry and until transparent.
4. Add the tomatoes and capsicum and fry for 2 minutes. Add all the vegetables.
5. Add pav bhaji masala and salt and some water (add more water if u like the bhaji thin). Bring to boil. Remove from flame. Add coriander and butter.
6. For paavs:
7. Slit pavs horizontally, leaving one edge attached.
8. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
9. Serve hot with bhaji, a piece of lemon and chopped onion.

Recipe courtesy of Sify Bawarchi