Ingredients
- Oil: 1 tbsp
- Cumin seeds: ½ tsp
- Asafoetida (hing): a pinch
- Onion (finely chopped): 1 medium
- Ginger-garlic paste: 1 tsp
- Tomato (finely chopped): 2 medium
- Boiled potatoes (mashed): 2 medium
- Mixed vegetables (boiled and mashed, e.g., peas, carrots, beans, cauliflower): 1 cup
- Pav bhaji masala: 1½ tbsp
- Red chili powder: 1 tsp (adjust to taste)
- Turmeric powder: ¼ tsp
- Salt: to taste
- Butter (optional): 1 tbsp
- Water: 1½ cups (adjust for desired consistency)
- Coriander leaves (chopped): 2 tbsp
- Lemon juice: 1 tsp
Preparation
Heat oil in a pan. Add cumin seeds and let them splutter. Add a pinch of asafoetida.
Add onions and sauté until golden brown. Add ginger-garlic paste and sauté until aromatic.
Stir in the tomatoes and cook until they turn soft and mushy.
Add pav bhaji masala, red chili powder, turmeric powder, and salt. Mix well and cook for 1 minute.
Add the mashed potatoes and boiled mixed vegetables. Mix thoroughly, mashing the vegetables as you stir.
Pour in water and let the bhaji simmer on low heat for 10 minutes, stirring occasionally. Adjust the consistency by adding more water if needed.
Add butter, mix well, and cook for another 2 minutes.
Garnish with coriander leaves and a squeeze of lemon juice.
Servings: Serves 3-4
Notes
- Add capsicum for extra flavor; sauté it with the onions.
- You can use a hand blender to achieve a smoother consistency if desired.
