Pav bhaji

Ingredients:

1. 1 large carrot, cubed
2. 2 potatoes, cubed
3. 1 capsicum, chopped
4. 1 cup cauliflower florets, chopped
5. 8-10 beans, chopped
6. 1/4 cup green peas
7. 2 onions, finely chopped
8. 2 green chillis, slit length wise
9. 1 tsp ginger-garlic paste
10. ½  tsp Cumin Seeds
11. pinch Asofoetida ( kaayam)
12. pinch of kasuri methi (optional)
13. ¼ tsp garam masala pwd
14. 1/4 tsp turmeric pwd
15. 1/2 tsp red chilli pwd
16. 1 ½  tbsps Pav Bhaji Masala
17. 3/4 tsp sugar (adjust)
18. salt to taste
19. 2 tomatoes, finely chopped
20. 1 tbsp lemon juice
21. 2 ½ tbsp low fat butter
22.  fresh coriander leaves for garnish
23.  1 ½  tbsps oil

Method:

•   Pressure cook potatoes, cauliflower, peas, beans and carrot along with 1 cup of water, till soft. Drain any left over water and keep aside. Mash all the cooked vegetables using a masher.
•  Heat oil & 1tbsp butter in a vessel, add the cumin seeds, green chillis and onions and saute for 4 mts. Add the ginger-garlic paste and saute for another 3 mts. Add capsicum and saute for 2 mts.
•  Add the chilli pwd, turmeric pwd, pav bhaji masala, asafoetida, garam masala pwd, kasuri methi, sugar and salt. Combine well. Add the tomatoes and cook until soft, approx 5-6 mts.
•  Add the mashed vegetables along with a cup of the drained vegetable stock and cook on high for a mt. Reduce flame and simmer for 14-15 mts.
•  The gravy will begin  to thicken. Adjust the salt, if required. Turn off heat and add butter and lemon juice and combine. Garnish with fresh coriander leaves.
•  Serve hot with lightly toasted pav/pau and sliced onions.