Sort ingredients
nikitha_anil
QR Code
Listen
Pdf
Begin by cooking the green peas and capsicum with salt and water in a pressure cooker for about 2 whistles.
In a nonstick pan, heat the oil and add the chopped onions along with green chilies and ginger-garlic paste. Season with salt and mix well.
Sauté the mixture until the onions turn golden brown.
Next, stir in the chilli powder and bhaji masala, followed by the finely chopped tomatoes. Cover the pan and let it cook for 5 minutes over medium heat.
After 5 minutes, remove the lid and continue cooking until oil starts to separate from the mixture.
Add the mashed vegetables to the pan and mix everything thoroughly, mashing as you go.
Incorporate a generous amount of chopped coriander leaves and the butter into the mixture.
Pour in hot water and allow the bhaji to boil for 10 minutes on medium heat, checking the salt as needed.
To serve, garnish with additional coriander leaves, chopped onions, and lemon wedges.
Accompany the bhaji with Pav. Optionally, you can cut the Pav into pieces, spread some butter on them, and toast for a few seconds.
Feel free to add other vegetables like carrots or beans if desired.