Pav Bhaji

Instructions

1. Pressure cook the mixed vegetables until they are soft and can be easily mashed. Drain the water and mash the vegetables coarsely.
2. Heat oil or butter in a large pan. Add asafoetida and chopped onions. Sauté until the onions turn translucent.
3. Add minced ginger, garlic, and green chilies. Sauté for a few minutes until the raw smell disappears.
4. Add chopped tomatoes and bell peppers (if using). Cook until the tomatoes become soft and oil starts separating from the masala.
5. Add Pav Bhaji masala, red chili powder, and salt. Mix well and cook for a couple of minutes.
6. Add the mashed vegetables to the pan and mix them thoroughly with the masala.
7. Using a masher, mash the vegetables while they cook in the masala. You can add a little water if needed to achieve the desired consistency.
8. Let the bhaji simmer on low heat for about 10-15 minutes, stirring occasionally, to allow the flavors to meld.
9. While the bhaji is simmering, slice the Pav rolls horizontally and lightly toast them with butter on a griddle until they are golden brown.
10. Serve the hot and spicy Pav Bhaji with a dollop of butter, garnished with chopped fresh coriander leaves. Serve the toasted Pav on the side.