INDIAN FAVOURITE PAV BHAJI

Steps:

• For the masala:.
• Roast for about 1 minute all the spices separately. One after the other in same pan is ok.Its just to dry them out fully and bring out their flavours. Cool these completely.
• Grind them together. This may make more quantity of masala than needed for this recipe. (Use 2-3 tbsp for this recipe).
• Store in air tight, dry containers.
• For the gravy (Bhaji):.
• Just blanch together peas, cauliflower,carrots.
• Mash the potatoes. Finely chop and de-seed tomatoes. Finely chop capsicum.
• Make a paste of ginger and garlic.
• In a large thick bottomed deep pan heat oil. Add cumin seeds. Let them pop a little.
• Add the ginger garlic paste, sautee for a minute. Add chopped onions.
• Add turmeric, asefoteda and chilli powder. Also add half of the pav bhaji masala (1 -1 1/5 tbsp).
• Sautee till the onion turns translucent. Stir continuously to avoid sticking and burning it.
• Drop in the blanched vegetables, tomatoes and potatoes and capsicum.
• With a hand masher or the back of a big ladle, mash up all the vegetables inside the pan. Add 1 cup water from the blanching. Mash well.
• Add some more water if needed to create a thick gravy consistency. Mash to bring it all together.
• Add salt and remaining masala. Also add a dash of black pepper powder if you want more heat.
• Check for seasoning.
• Let it cook for 10 minutes approximately Stir occasionally.
• Put chopped coriander leaves and some butter. Cover to keep its flavours.
• Heat a flat pan. Slit the buns horizontally. But not completely keeping the two sides hinged to each other. Generously butter the buns ( on all sides if you wish!).
• Place them on the hot pan till slightly golden changing to toast all the surfaces in turn. It is a must to do this just before serving the dish as these do not taste as good if re-heated.
• To serve:.
• Put some bhaji, garnish it with some more coriander if you like, butter, and squeeze some lemon juice on top, place 2 pavs with it and some chopped onion to go with.