All you need:
For Bhaji ( dry curry):
For Bhaji ( dry curry):
1 Medium eggplant, peeled & cubed
2 large potatoes, peeled & cubed
1 cup green peas
1 small cauliflower,cut in florets (use its stem too & finely chop it)
1 medium green capsicum, cubed
1 cup cubed carrots
1/2 cup french beans
2 tsp salt
For the Tempering:
2 tbsp Butter
4 medium sized tomatoes, finely chopped
2 green chillies- chopped
2 Garlic cloves chopped (optional)
2 tbsp Everest Pao bhaji masala** (or more as per taste)
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp Amchur powder
Salt to taste
Salt to taste
For Garnish:
Butter
Lemon juice
Sliced onion
Sliced cucumber
Green coriander
Serve with:
Serve with:
Buns* (pao), cut into half and medium toasted with butter.
How to prepare:
- For Bhaji, add all the vegetables & salt in pressure cooker and cook up to 3 whistles. If you dont have a pressure cooker, boil all the veggies till they are soft. Mash boiled vegetables by a masher.
- Now heat a big pan, add butter, garlic & chopped onions and caramelize.
- Once onions are light brown in color, add tomatoes and saute all.
- After 2 mins when tomatoes start cooking add chili powder, coriander powder, amchur powder, green chillies and pao bhaji masala. Saute this for another 3-4 mins on medium flame till it starts leaving oil on edges.
- Add boiled and mashed vegetables (bhaji) to the prepared tempering & mix well. In case the mix is too thick add water.
- Mix all, cover the pan and let it all cook for another 5 mins and keep stirring the bhaji in between to prevent from sticking at bottom.
- Just before serving, on a heated flat pan, toast the sliced buns with butter.
- Serve the toasted buns with hot bhaji, dash of butter. Garnish with lemon and sliced onions.
Enjoy with friends & family!!
 |
** The Pao bhaji masala is available at all Indian stores or Global food markets (Indian section).
* Buns can be substituted with breads.
|
No comments:
Post a Comment