Hariyali Pav Bhaji

Ingredients 

• ½ cup green gram (sabut moong)
• ½ cup spinach leaves (palak) boiled and chopped
• 3 tablespoons fenugreek leaves (methi) boiled
• ½ green capsicum chopped
• ¼ cup green peas, shelled
• 4 medium green tomatoes pureed
• ½ cup cauliflower, grated
• 1 potato boiled, peeled and grated
• 8 brown pavs
• 1 tablespoon oil
• 3 tablespoons butter  
• 2 tablespoons ginger-garlic paste
• 1 tablespoon green chilli paste
• 1 medium onion, finely chopped
• 2 tablespoons pav bhaji masala
• Salt to taste 
• 1 lemon
• 1 small onion, finely chopped

Method

1. Heat 1 tablespoon of oil and 1 tablespoon of butter in a non-stick pan. Add ginger-garlic paste and sauté for 1 minute.
2. Add green chilli paste, mix and sauté for 2 minutes. Add onion and sauté for 3-4 minutes or till pink.
3. Grind spinach and fenugreek leaves with a little water into a fine paste.
4. Add capsicum, green peas and cauliflower in the pan, mix well, mash and cook for 4-5 minutes.
5. Add pureed tomatoes, mix well and cook for 3-4 minutes.
6. Add ground paste, mix well and add pav bhaji masala, salt and 2 tablespoons butter.
7. Mix well, cover and cook for 8-10 minutes, stirring once in a while.
8. Add potato, sprouts, mix well and cook for 3-4 minutes. Add ½ cup water, mix again and switch off the heat. Serve hot with brown pav.

Nutrition Info