Bombay Style Anda Pav Bhaji

Ingredients 

• 4 eggs boiled and peeled
• 3 teaspoons pav bhaji masala
• 2 tablespoons oil
• 2-3 green chillies finely chopped
• 2 medium onions finely chopped + to serve
• 2 medium tomatoes, finely chopped
• ½ cup tomato puree
• Salt to taste
• 2 teaspoons red chilli powder
• 1 teaspoon turmeric powder
• 2 medium green capsicums, finely chopped
• 4 tablespoons butter + to serve
• 3 tablespoons fresh coriander leaves, finely chopped + to sprinkle
• 8 pavs + to serve
• Lemon wedges to serve

Method

1. Heat oil in a non-stick pan. Add green chillies and onions, sauté till translucent.
2. Add tomatoes and cook till the tomatoes are pulpy. Add tomato puree and salt, cook till the oil separates. Add red chilli powder, ½ tsp turmeric powder and 2 tablespoons water, cook for 1-2 minutes.
3. Add green capsicums and sauté for 2-3 minutes. Add pav bhaji masala and ½ cup water, mix well. And remaining turmeric powder and mix well. Add 2 tbsps butter, mix well.
4. Grate eggs directly into the pan and mix well. Cook for 1 minute, take it off the heat and transfer into a bowl.
5. For each portion, add ½ tbsp butter in the same pan. Add a little pav bhaji masala and sprinkle a little coriander leaves. Slit two pavs without cutting through, place on the pan, cut side facing down and toast for 30 seconds.
6. Transfer into a serving dish, keep one portion of the anda pav bhaji on its side. Sprinkle some coriander leaves on top and serve hot onions and lemon wedges