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Bambaiya Pav Bhaji

Bambaiya Pav Bhaji

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30

Ingredients

Serves 4

  • Boiled potatoes 2 nos

  • Peas 1/2 cups

  • beetroot 1/4 cups

  • Cauliflower florets 1 cups

  • capsicum 1/4 cups

  • carrot 1/4 cups

  • Udupi Ruchi Pav bhaji Masala 1 tsp

  • Red Chili powder 1 tsp

  • green chilli 1 nos

  • Garlic pods 6 nos

  • Oil 1 tbsp

  • Salt 1 tsp

  • onion 1 nos

  • tomatoes 3 nos

  • Butter 1 tbsp

  • Oil 2 tbsp

  • Water 2-3 cups

  • To Sprinkle,Lemon Juice 1/4 cups

  • To Serve,Pavs 6 nos

Directions

  • 01

    Blanch the tomatoes and deskin them and grind into a puree.

  • 02

    Grate the boiled potatoes.

  • 03

    Crush together the Green chilli and the garlic finely.

  • 04

    In a pressure cooker, add 4 cups of water.

  • 05

    Add in the peas, beetroot, carrot and cauliflower and boil on full flame till 2 whistles.

  • 06

    Chop the onion very finely.

  • 07

    Slice the capsicum in thin, long strips.

  • 08

    In a heavy bottom pan, heat the oil.

  • 09

    Add in the onion and saute till it turns translucent.

  • 10

    Put in the sliced capsicum and let cook till it turns soft.

  • 11

    Now, put in the garlic-green chilli paste and stir fry for a minute.

  • 12

    Add in the tomato puree and cook till colour change.

  • 13

    Add all seasonings and mix well.

  • 14

    Now, add in the boiled potatoes and vegetables.

  • 15

    Reserve the water in which the vegetables were boiled.

  • 16

    Cover the pan with a heavy lid and let the vegetables cook for about 10 minutes on slow flame.

  • 17

    This helps them in absorbing the seasonings.

  • 18

    Stir once in awhile so that they don't stick to the bottom of the pan and burn.

  • 19

    Add in the water and let it cook till the vegetables become very mushy and soft.

  • 20

    Can adjust the gravy consistency at this stage by adding more water.

  • 21

    Shut off the flame and mash the Sabji with the Pav Bhaji masher.

  • 22

    To serve-Cut the buns horizontally.

  • 23

    Smear with little butter.

  • 24

    Toast lightly on a tawa.

  • 25

    Serve the ready Pav Bhaji with sliced onions and lemon wedges.

  • 26

    The Beetroot gives the Bhaji a reddish tinge organically, without adding in any artificial colours.

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