Pav Bhaji

INGREDIENTS:
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji:
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish:
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

METHOD:
- Pressure cook mixed vegetables and peas till well done.
- Mash them coarsely after draining.
- Heat butter in a pan.
- Add ginger-garlice, capsicum, onion, tomatoes.
- Fry for 2-3 minutes till very soft.
- Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
- Bring to boil.
- Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
- Add lemon juice, stir.
- Garnish with chopped coriander and a block of butter.

For Pavs:
- Slit pavs horizontally leaving one edge attached. (To open like a book).
- Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
- Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)
Serve : 4 (2 pavs each)