Pav Bhaji

 

1 onion, chopped finely half cup grated cabbage half cup grated carrot 1 cup grated potatoes half cup red and green bell pepper/capsicum, chopped into small pieces half cup tomatoes, chopped into small pieces half cup cauliflower, chopped into small pieces quarter cup peas (boiled) Spices & other ingredients: 2 tbsp oil + 1 tbsp butter (plus some extra butter for later) half tsp ginger paste half tsp garlic paste 2 green chillis, chopped big bunch of chopped coriander 1 tbsp tomato paste 1 tsp red chilli powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala half tsp turmeric powder 1 tsp whole cumin 1 tsp fenugreek leaves 1 tbsp grated raw mango (or 1 tsp aamchoor powder) juice of half a lemon few drops of red colour water Heat the oil and butter in a pan or wok, preferably non-stick, 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 veggies one at a time, stir-frying each for a minute before the next addition. Do them in this order: Start with the cabbage, followed by the capsicum, carrots, cauliflower, potatoes and tomatoes. Reserve the peas for later. Add salt and all the powdered spices except for the garam masala. Stir fry for a few minutes, then add the green chillis and grated mango. Keep the heat on low keep stirring. Add the tomato paste, then add some water (enough to cover the veggies. Cover the pan and let the veggies cook until the water reduces and the veggies are soft. This could take about 20 minutes. Make sure you keep checking on the veggies and giving them a stir every now and then, and add water if you find it getting too dry. Once veggies are soft, mash them using a masher. Then adjust salt and water. Add a few drops of red colouring as needed, just to give the mixture a lovely fresh colour. 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!