Pav Bhaji

8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji:
capsicum chopped fine 1
onions chopped fine 2
tomatoes chopped fine 2
chopped mixed vegetables (beans, carrots, cauliflower,
potota, beans, bottle gourds, etc.) 2 1/2 cups
shelled peas 1/2 cup
butter 2 tbsp.
pavbhaji masala 2 tsp.
chilli powder 1 1/2 tsp.
turmeric powder 1/4 tsp.
sugar 1/2 tsp.
salt to taste
water (in which vegetables were boiled) 1 cup
each ginger grated, garlic crushed 1/2 tsp.
juice of 1/2 lemon.

How to prepare

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