Pav Bhaji

Here is another weekend brunch, simple, quick and a delight. This used to be on the menu every time we had a birthday party at our home, it's easy to make and serve for a big gathering. One thing - this recipe is courtesy Everest Pav Bhaji masala, I follow the instructions exactly as mentioned on its pack, only vary the quantities.

Ingredients -
1 midsized cauliflower
2 potatoes - boiled and mashed
1 green capsicums
half cup shelled fresh green peas
2 onions - chopped to small pieces
3 tomatoes - chopped to small pieces
4 cloves of garlic - chopped or crushed
a bunch of fresh green coriander leaves - washed and chopped
1 tbsp butter/oil
butter - as much as you like :)
salt - as per taste, 3 tspn - Everest pav bhaji masala. 2 tspn - red chilli powder

Method
1. Heat butter/oil in a kadhai.
2. Add the crushed garlic and after a minute, add the chopped onions.
3. While the onions are getting cooked, add chopped and roughly cut cauliflower, capsicum and
green peas with some water in a pressure cooker and boil till 2 whistles.
4. When the onions turn soft and pinkish, add tomatoes, salt, pav bhaji masala and red chilli
powder. Let this mixture cook for 5 to 7 minutes - till tomatoes turn soft and mushy.
5. Add the boiled, mashed potatoes and boiled, mashed other veggies.
6. Add another dollop of butter, simmer for 5 more minutes. Add water if you want to, but we do not want a runny consistency.
7. Taste and add more salt, red chilli powder if you want to.
The bhaji is ready. Heat pav with buttered sides on tawa, serve with hot bhaaji. The bhaaji can
be garnished with chopped onions, coriander leaves and a dash of nimbu.
Note - The bhaaji is a very versatile , you can skip the potatoes if you want to and boil and
add carrots instead.