Pav Bhaji

Ingredients:

Making time : 30 mins. (excl. pressure cooking time)
Serve: 4 (2 pavs each)
Pavs: 8
Butter: to shallow fry.

For Bhaji
• Capsicum: 1 chopped fine
• Onions: 2 chopped fine
• Tomatoes:  2 chopped fine
• Chopped mixed vegetables: 2 1/2 cups (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.)
• Shelled peas: 1/2 cup
• Butter: 2 tbsp.
• Pavbhaji masala: 2 tsp.
• Chili powder: 1 1/2 tsp.
• Turmeric powder: 1/4 tsp.
• Sugar: 1/2 tsp.
• Salt to taste
• Water: 1 cup (in which vegetables were boiled)
• Ginger grated, garlic: 1/2 tsp.
To Garnish: 
• Coriander chopped: 1 tbsp.
• Onion: chopped
• Small pieces of lemon

Directions:
1. Pressure cook mixed vegetables and peas till well done.
2. Mash them coarsely after draining.
3. Heat butter in a pan.
4. Add ginger-garlice, capsicum, onion, tomatoes.
5. Fry for 2-3 minutes till very soft.
6. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
7. Bring to boil.
8. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
9. Add lemon juice, stir.
10. Garnish with chopped coriander and a block of butter.

For Pavs
1. Slit pavs horizontally leaving one edge attached. (To open like a book).
2. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
3. Serve hot with bhaji, a piece of lemon and chopped onion.