Ingredients (Serves four)
1 cup green peas
1 cup carrot pieces
1 cup tomato puree
2 capsicums finely chopped
4 onions finely chopped (2 for bhaji and 2 for serving)
3 tsp Pav bhaji masala (I prefer Everest over any other brand. Simply amazing)
1 tsp kashmiri lal mirch
1 cup fresh coriander leaves finely chopped
1/4 cup lemon juice or tamarind pulp
[For preparing tamarind pulp, remove seeds and dip tamarind in warm water, stuff the tamarind as much as possible, to avoid watery pulp. Put it in a mixer and grind till it reduces to pulp. For storing for future use, add a pinch of salt to the pulp and store in a dry air tight container in fridge]
2 green chillies
Salt to taste
1 tbsp oil for bhaji
Nutralite for toasting bread
Now the simplest pav bhai recipe follows
Boil potatoes, green peas, carrots together and mash them.
Heat oil in kadhai, add 2 onions, capsicum and green chillies on high flame.
When onions and capsicum turns soft, add tomato puree and simmer the flame. Cover the pan with a lid.
Cook for 5 minutes or till oil separates from gravy.
Now add salt and pav bhaji masala and cook for another 2 minutes.
Simmer the flame, add boiled vegetables, tamarind pulp or lemon juice, 1/2 cup coriander, chilli powder, mix well, cover and cook for 10 minutes.
Meanwhile lightly toast brown bread in nutralite.
At the time of serving, sprinkle some coriander and onions on bhaji.
Enjoy the best and simplest pav bhaji ever!