Bombay Pao Bhaji

Cuisine : Maharashtrian

Ingredients
4 medium Potatoes
4 medium Tomatoes
2 medium Onions
1/4 cup Green Peas (shelled)
1/4 small Cauliflower
Green Chillies 3-4
1/4 cup Fresh Coriander Leaves
1 medium Capsicum
1 inch Ginger
Garlic 8-10 cloves(optional)
Salt to taste
1 1/2 tbspsPav Bhaji Masala.
3 tbsps Oil .
3 tbspsButter .
Pav 8
1 tsp Red Chilli Powder

Method

1. Boil, cool, peel and grate potatoes.
2. Wash and finely chop tomatoes.
3. Wash and grate cauliflower. Peel and finely chop onion.
4. Peel ginger, garlic and grind to a fine paste.
5. Wash, halve, remove seeds and finely chop capsicum.
6. Wash, remove stems and finely chop green chillies.
7. Clean, wash and finely chop fresh coriander leaves.
8. Boil green peas in salted water till soft, drain, mash lightly and keep aside.
9. Cut lemon into wedges.
10. Heat oil in a pan and add three fourth quantity of chopped onions. Sauté till light brown. Add chopped green chillies and ginger garlic paste. Stir-fry for half a minute.
11. Add chopped tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add grated cauliflower and cook for a while. Add peas and cook.
12. Add pav bhaji masala, tomato puree, mashed potatoes and one and half cups water.
13. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
14. Add salt to taste. Add chopped capsicum, stir and cook for a little while. Slit the pao, apply a little butter. 15. Sprinkle red chilli powder and toast slightly on a hot tawa. Garnish the bhaji with chopped coriander leaves and serve hot with pav accompanied with remaining chopped onion and lemon wedges.