Pav Bhaji

This dish was a Maharashtra based delicacy, but due to its exquisite taste & sheer simplicity this dish has become a crowd favourite. A perfect accompaniment for tea, this can easily be favoured for lunch, dinner or even a quick bite. Pav means bread and bhaji means vegetable dish. The main base for the bhaji here is tomato.

Cuisine: Maharashtra (India)
Serves: 3

Ingredients
• 2 tbsp. butter
• 2 tbsp. oil
• 1 tsp cumin seeds/jeera
• 2 large onions finely chopped
• 3 small tomatoes finely chopped
• 7-8 dry red chillies
• 5-6 garlic cloves
• 2 green chillies finely chopped
• ¼ cup cooked peas
• ¾ cup boiled potatoes
• 2 tbsp. pav bhaji masala(store bought)
• 1 tbsp. chilli powder
• Salt to taste
• Few coriander leaves chopped
• 6 Pav (store bought)

Keep dry red chillies in boiling water for an hour. Grind with garlic cloves to a smooth paste. You can add little water for this but add 1 tsp. at a time and grind. Set aside.
In a pan, add butter & oil. Add cumin seed and when they start to splutter add the prepared dry chilli paste. Saute for a minute and then add the chopped onions and green chillies saute. Add tomatoes and cook till they soften. Add Pav bhaji masala and chilli powder, cook for another minute and add the peas and boiled potatoes. Add Salt and with a masher, mash everything. If you don’t have a masher, use the back of the spoon to mash. Add 2-3 tbsp. water and keep on a low flame for about 3-4 minutes. Switch off the flame and garnish coriander leaves.