PAV BHAJI

Large potatoes, diced - 2 large
Shelled Peas - ½ cup
Capsicum, finely chopped - 1 large
Carrot (grated) - 1 large
Onions - 2 medium sized, finely chopped
Tomatoes - 2 medium sized, grated
Readymade tomato puree - 6 tbsp
Chopped green chillies - 3-4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Pav bhaji masala powder - 2 tsp
Garam masala powder - ½ tsp
Chilli powder - ¼ tsp
Coriander leaves, chopped - ½ cup
Butter - 4-5 tsp
Water - ¾ to 1 cup
Pavs - 4 (special brad rolls)
Salt to taste

For the bhaji, cook the potatoes and peas together. Mesh the potatoes after removing from fire.

Preheat a pan, add 3 tsps of butter, onions, green chillies, capsicum and garlic paste. Saute on low heat till the onion turn light pink. Stir in the ginger paste. Add the meshed potatoes, peas and grated carrot and fry well. Sprinkle the pav bhaji masala, chilly powder and garam masala poweder. Mix thoroughly. Add the grated tomatoes, increase to medium heat and fry for a few minutes. Pour in the tomato puree and add salt to taste. Fry a little, add water and simmer. Sprinkle with coriander leaves and remove from heat. Serve with toasted pavs

To toast the pavs cut each into half and butter them sparingly. Preheat a frying pan on a medium heat and put in the halves, buttered side down. Cover and toast lightly. Serve hot with bhaji