Mumbai Style Pav Bhaji Recipe- Vegetables are cooked, mashed and spiced with a blend.

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**Ingredients**
· 1/2 cup cauliflower, cut into pieces
· 1/2 cup fresh peas
· 2 potatoes, peeled and cubed
· 2 carrots, peeled and chopped
· 1/2 cup capsicum, chopped
· 1 small beetroot, chopped
· 1 big onion, finely chopped
· ginger garlic paste, 2 teaspoon
· 2 tomatoes, pureed
· green chilies
· red chili powder, 1 teaspoon
· mustard seeds, 1 teaspoon
· cumin powder, ½ teaspoon
· PavBhaji Masala, 2 teaspoon
· Asafoetida- a pinch
· lemon juice, 1 teaspoon
· Salt to taste
· 2 tablespoon oil
· 2 teaspoon butter
· Fresh Coriander Leaves for garnishing
 
**Method to make Pav Bhaji with step by step;**
 
Stage 1: Wash vegetables in a running water, peel and cut them into little pieces.
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Stage 2: Put every one of the vegetables in a cooker, pour 1/some water and salt to taste. Close the cover and cook for 2 whistles. Kill the warmth and let the weight discharge normally.
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Stage 3: Transfer the bubbled veggies in a plate, let them cool and after that squash delicately with a masher or with a hand.
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Stage 4: Heat oil in a skillet, include mustard seeds and asafoetida. When they begin to splutter, include onions, ginger garlic glue and green chilies. Saute till it turns straightforward.
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Stage 5: Add tomato puree, red chilli powder, pavbhaji masala and salt. Panfry till all the masala are cooked well. At that point, include mashed vegetables and blend well.
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Stage 6: Add 1 teaspoon lemon squeeze and spread and cook for another 4-5 minutes. Check for salt, if required include more.
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Stage 7: Now, Bhaji is prepared. move it into a serving dish and topping with new coriander takes off.
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Stage 8: For Pav buns, cut it into equal parts. Warmth the tava, put a teaspoon of margarine and place the buns over it. Flip the two sides till it turns light dark colored and fresh.
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Stage 9: Serve hot with onions, green stew and lemon.
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