Pav Bhaji

Vegetarian

Ingredients 

Required Vegeatbles

- Carrots     (grated)                                                                                      1/2 cup       

- Potato       (grated)                                                                                       1 cup

- Cabbage  (grated)                                                                                      1/2 cup

- Cauliflower  (chopped into small pieces)                                              1/2 cup                   

- Onion       (finely chopped)                                                                         1

- Eggplant / Ubergine      (chopped into small pieces)                          1/2 cup

- Green and Red Capsicum  (chopped into small pieces)                  1/2 cup

- Tomatoes  (finely chopped)                                                                     1/2 cup

- Peas     (boiled)                                                                                          1/4 cup

Required Spices

- Ginger paste                                          1/2 tsp

- Garlic paste                                            1/2 tsp

- Tomato paste                                         1 tbsp

- Oil and butter                                          2 tbsp each

- Green Chillies (chopped)                    2

- Red chilli powder                                   1 tsp

- Coriander powder                                  1 tsp

- Turmeric powder                                    1/2 tsp

- Cumin powder                                       1 tsp

- Garam masala powder                        1 tsp

- Cumin powder                                       1 tsp

- Whole cumin                                          1 tsp

- Dried Fenugreek leaves                      1 tsp

- Salt                                                           to taste

- Aamchor powder /                                 1 tbsp

    / Raw mango (grated)                                  

- Lemon juice                                           1 (small)

- Red food colour                                     few drops

- Water                                                      as required

- Coriander leaves (chopped)              4 - 5 tbsp

Method      

Heat the oil and butter in a pan or wok,then add the cumin seeds and let them splutter. Then add the fenugreek leaves followed by the onions. Let the onions fry until golden, then add the ginger and garlic pastes. Stir fry for a minute, then add the vegetables one at a time, stir-frying each for a minute before the next addition.Start with the cabbage, followed by the capsicum, carrots, eggplants, cauliflower, potatoes and tomatoes. Reserve the peas for later.Add salt and all the powdered spices except garam masala. Stir fry for a few minutes, then add the green chilies and grated mango / Aamchor powder. Keep the heat on low keep stirring. Add the tomato paste, then add some water (enough to cover the vegetables. Cover the pan and let the vegetables cook until the water reduces and the vegetables are soft. This could take about half an hour. Make sure you keep checking on the vegetables and giving them a stir every now and then, and add water if you find it getting too dry.Once theyare soft, mash them using a masher. Then adjust salt and water. Add a few drops of red coloring as needed, just to give the mixture a lovely fresh color. Simmer for a few minutes then add the peas and give them a stir. Cook for 5 more minutes or until desired consistency is reached, then add the chopped coriander and a tablespoon of butter. Sprinkle the garam masala, stir and switch off the heat.Just before serving, squeeze the lemon juice, stir it in, garnish with some chopped onions and coriander and serve with the buttered pav and kachumbar made of sliced onions, chopped tomatoes and chopped cucumber and hot chopped green chillies. Enjoy!!!