Jain Pav bhaji – No onion garl…

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RECIPE DESCRIPTION:
Ingredients
Red bell pepper 1⁄3 Cup (5.33 tbs), chopped
Green bell pepper 1⁄3 Cup (5.33 tbs), chopped
Cauliflower florets 1 Cup (16 tbs), chopped
Cabbage 1⁄2 Cup (8 tbs), chopped
Frozen green peas 1⁄2 Cup (8 tbs) (Fresh or frozen may be used)
Peas 1⁄3 Cup (5.33 tbs) (split skinless dry peas)
Tomatoes 4 Medium, quartered
Raw banana 1 Cup (16 tbs), cut into 1-inch slices
Eggplant 1⁄3 Cup (5.33 tbs), chopped
Water 1 Cup (16 tbs)
Salt To Taste
Oil 2 Tablespoon
FOR THE MASALA
Oil 2 Tablespoon (For frying)
Cumin seeds 1 Tablespoon
Asafoetida 1 Pinch
Coriander powder 1⁄2 Tablespoon
Cumin powder 1⁄2 Tablespoon
Red chili powder To Taste
Garam masala To Taste
FOR GARNISH
Lime juice 1 Tablespoon (juice of 1/2 lime)
Coriander leaves 1⁄2 Bunch (50 gm), chop

Directions
MAKING
1. In a pressure cooker add water, dried peas, frozen green peas, red and green bell peppers, egg plant, cabbage, cauliflower, raw banana and tomatoes. Add salt and oil so that the vegetables do not get over cooked. Cover and cook on high heat for a while. Once the pressure is released from the cooker, turn off the heat and wait for a while till you open the pressure cooker.
2. Mash all the cooked vegetables.
3. In a separate pot add the oil, add the cumin seeds, asafoetida, 1 tablespoon mix of coriander and cumin powder, red chili powder to taste. Then add the cooked and mashed vegetables and give it a good stir. Add some garam masala and cook for a while. Cover it and cook for about 2 or 3 minutes.
4. Once done turn off the heat and squeeze the juice form a fresh lime and sprinkle freshly chopped coriander leaves.

SERVING
5. Serve warm with freshly cut cucumber and lime slices along with a pav.

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