1.5 cups diced potato
1 cup cauliflower florets
1 cup chopped carrot
1 cup green peas
1/2 cup diced beeteroot
1/2 cup chopped french beans
1 green capsicum, finely chopped
2 medium onions, finely chopped
4 medium tomatoes, finely chopped
4 green chillies, finely chopped
1 tbsp ginger parlic paste
2 tsp chilli powder
2 tsp garam masala powder(*)
1 tsp cumin powder (*)
1 tsp coriander powder (*)
1/2 tsp fennel powder (saunf) (*)
1/2 tsp dry mango powder (amchur)
1 tbsp kasuri methi
1 tsp sugar
1 lime, juiced
Oil as required
Salt to taste
A handful of coriander leaves
2 tbsp Butter
(Masalas marked with * above can together be replaced with 2 tbsp of ready pav bhaji masala available in the market)
Fine chopped oninon
Chopped coriander leaves
Bread buns (ladi pav)
Boil together, with a little salt, the potato, cauliflower, carrot, beetroot, peas and french beans till soft.
Heat oil in a heavy bottom pan and saute the capsicum till soft.
Sprinkle some water and mash with the help of a potato masher, or the back of a big spoon.
Add the chopped tomatoes, green chillies and ginger garlic paste and saute till tomatoes are soft.
Remove the veggies from water with a slotted spoon and add to the tomato mix.
Mash everything together in the vessel over heat, and saute till the oil separates from the veg mix.
(You may mash as per your preference. Many like a fine paste, but i prefer the veggies a little grainy for the crunch)
In another vessel heat oil and saute the onions till nicely browned. Take care not to burn.
Mix in the dry masalas, kasuri methi and a little salt.
Add a of the water in which the veggies were boiled so that the masalas mix well and the onion mix does not stick to the bottom of the pan.
Add the veggie mash to this and stir well till completely mixed.
Add the water in which the veggies were boiled to bring to the desired consistency.
Add lime juice and sugar and heat till the mix starts bubbling.
Add butter, lower flame and simmer for about 5 minutes.
Mix in the chopped coriander and turn off heat.
Slice through the bread buns (ladi pav) and coat with butter on either side.
Toast butter on an open flat girdle (tava).
Plate the veggie mix hot, topped with raw chopped onion, coriander leaves and a dollop of butter and serve with lime wedges and the toasted bread buns.