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

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

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon.

Method:

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. Add mashed vegetables and water.
8. Bring to boil.
9. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
10. Add lemon juice, stir.
11. Garnish with chopped coriander and a block of butter.

For Pav:

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.

Making time : 30 mins. (excl. pressure cooking time)

Serve : 4 (2 pavs each).

Shelflife: 1 day( best fresh).

Note: Mash the vegetables nicely to make the pav bhaji delicious and intrtesting to eat.

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.