METHOD
OF PREPARATION
1. Wash, boil, cool, peel and grated potatoes.
Wash and finely chop tomatoes. Peel, wash and finely chop onions.
Wash and boil green peas in salted water till soft. Drain and mash
lightly.
2. Break cauliflower into florets, wash and grated.
Remove stems, wash and finely chop green chillies. Clean, wash and
finely chop coriander leaves. Peel, wash ginger and garlic and grind
to a fine paste.Wash, halve, deseed and finely chop capsicum. Wash
and cut lemon into wedges.
3. Heat oil in a pan and add three-fourths of the
onions. Sauté till light brown. Add green chillies and ginger-
garlic paste. Stir-fry for half a minute.
4. Add half of tomatoes and cook on medium heat
for three to four minutes, stirring continuously or till oil separates
from the masala.
5. Ad capsicum, peas, cauliflower, potatoes and
one and half cup of water. Bring to a boil and simmer for ten minutes,
pressing with back of the spoon a few times, till all the vegetable
are completely mashed.
6. Add pav bhajee masala, salt and remaining tomatoes.
Cook on medium heat for two minutes, stirring continuously.
7. heat half of the butter in a thick-bottomed
pan or on a tawa. Slice pav horizontally into two and pan fry in
butter for half a minute, pressing two or three times or till pav
is crisp and light brown.
8. Garnish the bhajee with chopped coriander leaves,
remaining butter and serve hot with pav accompanied with remaining
chopped onions and lemon wedges.
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