Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#11
Prep time : 20 mins.
Cooking time : 15 mins.
Serves : 3
(A) Bhaji of the Pav Bhaji:
- Pumpkin (Butternut Squash) - 2 cups peeled and cubed
- Onions - 1 large minced
- Oil - 2 TBSP
- Ginger garlic paste - 1/2 tsp
- Capsicum - 1/2 minced fine
- Carrots - 1 small - grated
- Fresh Peas - a handful
- French Beans - a handful
- Tomatoes - 2 large
- Salt - to taste
- Turmeric - 1/2 tsp
- Garam Masala - 1/2 tsp
- Dry Masala (each 1 tsp) - Pav Bhaji Masala, Red Chilly powder, Amchur
- Butter - 1 TBSP
- Coriander & lemon - for garnish
(B) To Serve : Pav or Dinner Rolls - storebought or baked at home - 6 nos
1) Peel the pumpkin and puree the cubes without water in a blender. Similarly blanch and puree the tomatoes separately. Strain and reserve
2) Chop onions and capsicum fine. Blanch peas in hot boiling water for 6 mins.
3) Grate carrots and chop french beans fine
4) In a large non-stick pan, heat oil. Add onions and half the capsicum. Saute well. Add the french beans, ginger garlic paste, salt and saute again till onions slightly brown. Now add the grated carrots and mix again.
5) Once the raw smell goes off, add the peas, pumpkin puree, tomato puree and all the dry masala powders, garam masala and mix well.
6) Cook covered for 10 mins.
7) Add 1 TBSP of butter and half the coriander leaves
8) Switch off stove and transfer to serving plate.
9) To serve, lightly grill the pav with butter / nutralite on a hot tava for 15 seconds.
10) Serve the hot Bhaji (vegetable gravy) with pav, lemon wedges and some chopped onions.