For the Pav:
8 Rolls (Sliced in 2)
4 tablespoons Butter
For the Bhaji:
3 cups Potatoes, Roughly Chopped
2 cups Cauliflower, Roughly Chopped
1 large Aubergine Roughly Chopped
1 cup Green Peas
1 cup Carrots, Roughly Chopped
1 cup Capsicum, Finely Chopped
5 cups Blended Tomatoes
1 tablespoons Cumin Seeds
1 teaspoons Turmeric Powder (Haldi)
1 teaspoons Fresh Chilies
3 tablespoons Pav Bhaji Masala
1 teaspoons Salt
8 tbsp Butter/Oil
2 tablespoons Butter
2 tablespoons Chopped Coriander (Dhania)
For the bhaji
Steam the potatoes, cauliflower, peas, aubergine and carrots in a pressure cooker until they are soft. Remove the cooked vegetables in a large bowl and mash using a masher.
Heat the butter/oil in a large pan, add the cumin, chillis and then the capsicums and sauté for 2 minutes until soft.
Add the tomatoes and simmer.
Add the turmeric powder, pav bhaji masala, salt and cook for 2 to 3 minutes.
Add the cooked vegetables and mix in to the tomatoes, adding ½ cup of water, only if required.
Once the bhaji is thoroughly mixed, take off stove and add 2 tbsp on butter
For the pav
Slice each pav into 2 horizontally. Apply a little butter to each side.
Heat a tava and cook the pav on both sides till the pieces are lightly browned
How to proceed
Sprinkle the hot bhaji with coriander.
Serve with the hot pav and lemon wedges.
Serve to Maharaj and consume the Prasad.
Pav bhaji masala is a spice blend which is readily available at most grocery stores. Insure no Asafoetida (hing) is in the Pav bhaji masala. There are many (most) available without onion, garlic and hing.