Pav bhaji

Pav bhaji fondue

By Kanchan Gupta

Hello folks, every body has their own memories with the particular dish so this is mine. I love pav bhaji from my childhood, it often happens our likes and dislikes change over the time and of course this happened to me too but it never happened with pav bhaji. I learnt this recipe from my aunt, she is wonderful cook, i love only her recipe for pav bhaji.

This is her recipe but in my way.

Tell me your short story in comment box.

Ingredients:-

• 2 medium sized potato chopped

• A hand full of fresh green peas

• 1/2 carrot chopped
• 20 to 25 gm cauliflower 
• 1 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 1 tbsp ginger garlic paste
• 1 tsp green chilly paste 
• 1 tsp red chilly powder 
• 1/2 tsp kashmiri lal mirch 
• 1/2 tsp roasted cumin powder
• 1/2 tbsp pavbhaji masala
• 1/2 tsp dry mango powder (amchur)
• A pinch of sugar
• Salt 
• Oil 2 tbsp
• Butter 2 tbsp

Method:-

Boil potatoes, peas, carrot, cauliflower and salt together with 4 cups of water. After boiling the vegetables, drain extra water from the vegetables and keep aside and then mash them with the help of pavbhaji masher.

Heat oil in a deep and wide utensil then add chopped onion in it saute for 5 minutes or till it changes in light brown color, add chopped tomatoes, saute them till they get mashed properly and leave oil.

Add ginger garlic paste, green chilly paste, roasted cumin powder, red chilly powder, pavbhaji masala saute for 2 minutes then add mashed vegetables and vegetable stock which we kept aside, add 1 cup more water or as required for the bhaji, add salt and let the bhaji simmer.

Now add amchur powder mix well. In another pan heat the butter enough add 1/2 tsp red chilly powder, 1/2tsp kashmiri lal mirch pour this to the bhaji mix well and let the bhaji simmer for more 2 to 3 minutes.

Note: For the recipe of pav, you can refer this Multigrain Pav

Sensations