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Sudha Sridhar
A popular street food of Mumbai which started off as a wholesome meal for the mill workers is now available all over India. It is the best way to get kids to eat vegetables.
Thanks for sharing this recipe.
String, wash and dice the beans.
Peel, wash and dice the carrot.
Wash the cauliflower florets and cut them into small pieces.
Cook the diced beans, carrots, cauliflower, peas and potatoes in a pressure cooker for about 20 mins. We want all the vegetables to be cooked very tender.
While these vegetables are cooking in the pressure cooker, finely dice onions (save some for the garnish), capsicum and tomatoes.
In a thick bottomed pan take about 3 tbsp of oil and when it heats up add the finely chopped onions and saute them till translucent.
Add the capsicum and turmeric powder and cover and cook till it starts to become tender.
Add the rest of the masalas except amchur and salt.
Saute and add 1 tbsp of oil if the vegetables start to burn.
Once the masalas have cooked for a minute or two add the finely chopped tomatoes and cover and cook till it all turns a nice red colour and becomes very tender.
When the pressure of the cooker settles down take out the vegetables and mash them nicely.
Peel the cooked potatoes and mash them up too.
Add the mashed vegetables and potato and add a little water if the bhaji is very thick.
Add salt and amchur.
Add 2-3 tbsp of butter.
Taste and adjust for salt or any other masala.
While the bhaji is simmering, cut the pav bread and start toasting them on a flat gridle with butter.
Finely chop onions and fresh coriander for garnish.
Serve hot with toasted pav, finely chopped onions, a wedge of lemon and a dollop of butter.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Geeta Virmani
mayuri rajguru
Shilpa gupta
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