The month of Shravan is around the corner and it’s fasting time once again.
While for Hindus, fasting usually means staying away from non-vegetarian dishes and onions and garlic, the food served during this time often tends to be bland. Instead of onions, we’ll use hing in this dish.
Potatoes – 4, boiled and grated
Tomatoes – 4, chopped
Cauliflower – 250 gms, small, grated
Asafoetida – 1 tsp
Garlic Ginger Paste – 1 tsp
Green Capsicum – 1, finely chopped
Green Chillies – 4, chopped
Coriander Leaves – 1/4 cup, chopped
Peas – 1/4 cup, boiled and lightly mashed
Lemons – 2, cut into wedges
Oil – 3 tblsp
Salt to taste
Pav Bhaji Masala – 1 1/2 tblsp
Butter – 3 tblsp
Pavs – 8, cut into halves
1.Heat the oil in a flat-bottomed pan and add the hing.
2. Immediately add the green chillies and ginger-garlic paste and fry for 30 seconds.
3. Add half the tomatoes and cook on medium heat for a few minutes, stirring continuously till the oil separates.
4. Add the capsicum, peas, cauliflower, potatoes and one cup of water.
5. Bring the bhaji to a boil and simmer for 10 minutes, mashing the vegetables with the back of a spatula.
6. Add the pav bhaji masala, salt and rest of the tomatoes.
7. Cook on medium heat for two minutes, stirring continuously.
8. When the bhaji is ready, heat half the butter on a tawa of a fry pan, press the pavs slices in the butter for a minute on both sides.
9. Garnish the bhaji with coriander leaves and the remaining butter.
10. Serve with pav and lemon wedges.
recipe courtesy: Deccan Chronicle Newspaper