Pumpkin Pav Bhaji

Ingredients

• 8 pav
• 200 grams red pumpkin, peeled, cut into small cubes and pressure cooked 
• 3 tablespoons pav bhaji masala + to sprinkle
• 3 tablespoons oil
• ¼ medium cauliflower, grated
• Salt to taste
• 2 teaspoons ginger paste
• 3-4 green chillies, chopped
• 4 medium tomatoes, chopped
• ½ cup tomato puree
• 1 medium green capsicum
• Butter as required
• A few sprigs of fresh coriander leaves
• 1 lemon

Method

1. Heat oil in a non-stick pan, add cauliflower and saute. Add pumpkin to the pan and mix. Add salt, ginger paste, green chillies, tomatoes and mix.  Cook for 2-3 minutes.
2. Add 2 tablespoons pav bhaji masala and mix.  Mash everything with a masher.
3. Add tomato puree, ½ cup water and mix well. Cover and cook.
4. Roughly chop green capsicum in a chopper and add to the pan and mix. Cook till water evaporates.
5. Slit the pavs without cutting through, apply butter to the inner sides and sprinkle a little pav bhaji masala, open them out and cook another non-stick pan. Turn them over, add 1 tablespoon butter and cook, turning sides, till slightly crisp.
6. Chop coriander leaves and add to the bhaji and mix well. 
7. Adjust salt, add 1 tablespoon pav bhaji masala, juice of 1 lemon and mix.
8. Add 2 tablespoons butter and mix well.
9. Garnish with a fresh red chilli flower, thin strips of green capsicums and serve hot with pavs.

Nutrition Info