Pav Bhaji

Kids favorite dish you can make for a special tiffin.

Ingredients:

2 cups cauliflower florets
1 cup green capsicum cut into 1 cm pieces
1 cup green peas
4 large tomatoes blanched
2 medium potatoes washed and cut in half
2 medium onions finely chopped
1 + ½ tsp Badshah Bhajipav masala
1 tsp red chili powder
½ tsp turmeric powder
1 tbsp butter
1 tbsp oil
Salt to taste

For serving: Ladi Pav, finely chopped coriander, lemon and butter

Method:

1.  Wash cauliflower florets. In a large vessel (that can fit in a pressure cooker) mix the florets, capsicum and peas. Keep it in pressure cooker.
2.  On the lead of that vessel, keep the halved potatoes.
3.  Pressure for 6 whistles and the turn the flame low for 5 minutes.
4.  Once the pressure is off, check that the potatoes are cooked.
5.  At this stage you can store it in fridge for next morning tiffin.
6.  In a kadhai, heat together butter and oil. Add ½ tsp bhajipav masala and mix for a few seconds. This will give a great colour.
7.  Now add the onions and fry for 4-5 minutes.
8.  Blend the blanched tomatoes to make a rough paste. Add it to the onions and mix well. Add remaining Bhajipav masala, red chili powder and turmeric powder. Let it cook on a medium flame for 4-5 minutes.
9.  In the meantime, mash the vegetable and potatoes. Now add them to the cooking mixture and mix well. Add salt as per taste.
10. Let this simmer for 10-12 minutes stirring every few minutes. Pav bhaji is ready.
11. If you like a really mushy bhaji, then add ½ cup water and mashed it further in the kadhai while it is cooking.
12. Serve the pavbhaji with pav, lemon wedge and butter.