Potatoes- 2
Cauliflower- 5 to 6 florets
Cabbage- ½ cup
Carrot- 1
Tomatoes-2
Beetroot- 1 or 2 small pieces
Green Peas- ½ bowl
Capsicum- 1 finely chopped.
Green chillies- 2 to 3
Cumin seeds- 1 tsp
Big onion- 1 finely chopped.
Ginger garlic paste- 1 tbsp
Pav bhaji masala- 2 tsp
Kashmiri chilli powder- 1 tsp
Garlic chutney- 1 tbsp (Optional)
Coriander leaves- ½ cup
Oil- 1tbsp
Ghee/butter- 1 tbsp
Lime juice- 1 tsp
Water- 1 to 2 cups
Salt to taste
Take a pressure cooker and heat 1 tbsp of oil.Then add 1 tsp of cumin seeds. Add poatoes cut
in cubes, cauliflower, cabbage, carrot, beetroot, tomatoes, green peas and green chillies. Add salt to
taste. Add 1 to 2 cups of water. Cook for 3 to 4 whistles.
Take a pan and pour 1 tbsp of butter or ghee. When it is heated add the chopped onion. Saute
well. When onion becomes pink in colour, add capsicum. Saute well. Then add 1 tbsp of ginger
garlic paste. Now add Kashmiri chilli powder, pav bhaji masala and garlic chutney in prescribed
quantities. Saute well. Add ½ to 1 cup of water. Mix and cook. Mash the pressure cooked vegetables
and add it to the gravy mix. Mix well and cook for 5 to 6 minutes. Sprinkle 1 tsp of lime juice.
Garnish with corriander leaves and 1 tsp of butter. Serve it with Pavs.
