Ingredients
Vegetables
Boiled
- Cabbage
- Cauliflower
- Carrots
- Potatoes
- Peas
- Baingan (Brinjal)
Non-Boiled
- Onions (Finely Chopped)
- Tomatoes (Finely Chopped or Paste)
- Capsicum
- Green Chilly (Finely Chopped)
Oils
- Cooking Oil
- Butter
Masala
Pre-Fry (Masalas which require frying before smashed vegetables)
- Cumin Seeds (Jeera, जीरा, આખુ જીરું )
- Clove whole (Lavang, लवंग, લવીંગ )
- Hing (Asafoetida Ground Powder)
- Salt
- Pavbhaji Masala
Post-Fry (Masalas which require after adding smashed vegetables)
- Ginger-Garlic Paste
- Coriander Powder
- Red Chilly Powder
- Turmeric Powder
- Salt
Directions
Boil
Add above vegetable into the pressure cooker.
- Cabbage (1/6)
- Cauliflower (1/8)
- Carrots (1/2)
- Potatoes (1)
- Peas - 5 to 7 Peabeans
- Baingan (Brinjal) - 1/6
Boil above vegetable till 3 cooker whistles.
Note No need to cut them because they needs to be smashed after boiling them. Also add some salt while boiling.
Fry
Pre Fry
- Take Oil add some butter into a pane.
- Add Cumin Seeds, Clove, Hing, Giger Garlic Paste, Pavbhaji Masala.
- Add Onion, Capsicum or Red Chilly.
Now Tomatoes
- Add tomatoes (finely chopped or paste) after Onions are browned.
- Add some salt and close lid. Let it fry for 1-2 mins.
- Add
- Coriander Powder
- Turmeric Powder
- Kashmiri Mirchi (for Red color)
- Red Chilly Powder
- Pav Bhaji Masala
Now Add Boiled Vegetables into the pane.
- Smash the vegetables and mix them properly.
- Add some water.
- Let the mix vegetables soak all the masala properly for 5 minutes.
Add Lemon juice and kasuri methi.
- Add coriander leaves.
Serve
- Onions
- Add some coriander on topping.
- With Pav
- Roast the Pav in oil or butter.