" Pav Bhaji " From " Chef Prashant "

" Pav Bhaji " From " Chef Prashant " 

Number of serving: 3 
Preparation time: 15 Minute(s) 
Cook time: 30 Minute(s) 

Ingredients:

2 big potatoes - peeled and cut into big cubes
3/4 cup cut cauliflower
1 small eggplant - cut into cubes
1 small capsicum - cut into cubes
1/2 cup chopped carrots
1/2 cup frozen green peas
1 big onion - finely chopped
1 big tomato - cut into cubes
1 bay leaf
1 tsp ginger garlic paste
1/2 tsp paprika
3 tsp of oil
2 tsp butter
pinch of asafoetida
1/4 tsp turmeric powder
1/4 tsp dry mango powder
1/4 tsp shredded jaggery (optional)
1/4 tsp tamarind paste concentrate
1/4 cup chopped cilantro
salt to taste

Spices to dry roast and grind:

2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp funnel seeds
3-4 red chilies
4-5 cloves
1/2 tsp black pepper
1 inch cinnamon stick
2 black cardamom
4-5 green cardamom
1 star anis

Preparation:

step 1
Cook potatoes, cauliflower, eggplant, capsicum, and carrots in a pressure cooker by adding enough water and salt to taste. Cook till 3-4 whistles and once the pressure goes away, open the lid and mash veggies little bit. 

step 2
To make masala for pav bhaji, dry roast above spices and grind them coarsely. Add dry mango powder to it and keep it aside. 

step 3
Heat up oil in a pan. Add mustard seeds, cumin seeds and bay leaf. Let them crackle. Add chopped onion and saute till onion becomes translucent. Now add, ginger garlic paste, pinch of asafoetida, and turmeric powder. Saute for few seconds. 

step 4
Add chopped tomato and saute for 2-3 minutes till tomato gets mashed up with onion. Add ground masala, paprika and saute till oil starts to loose out from spices. 

step 5
Add mashed vegetables and mix well. Add little water if needed. Add tamarind paste concentrate and jaggery to it. Cover the pan and let it cook for 8-10 minutes. Keep stirring in between. 

step 6
Finally add butter and chopped cilantro. Serve hot with pav. Serve by adding some finely chopped onion, butter and cilantro on top.