Sprouts Pav Bhaji

Ingredients                        

• 2 cups mixed sprouts (moong, moth, chana) 
• 8 pavs
• 1 small cauliflower, roughly chopped
• 1 medium green capsicum, roughly chopped 
• ¼ cup shelled green peas (matar)
• 1 tablespoon oil 
• 4 tablespoons butter +shallow frying
• 2 medium onions, finely chopped + for serving
• 2 green chillies, finely chopped
• 2 tablespoons ginger garlic paste  
• 4 medium tomatoes, finely chopped 
• Salt to taste
• 1 tablespoon red chilli powder 
• 2 tablespoons pav bhaji masala
• 1 teaspoon chopped fresh coriander leaves
• 2 tablespoons chopped fresh coriander leaves
• 1 lemon wedge for serving        

Method 

1. Heat oil and 2 tablespoons butter in a non-stick pan, add onions and cook till translucent.
2. Add green chillies, ginger-garlic paste and mix well for a minute. Add tomatoes and cook till they are soft and pulpy.  
3. Add salt and mix well. Add red chilli powder, mix and cook for a minute. Add cauliflower, mix well, cover and cook for 3-4 minutes. 
4. Add sprouts and mix well. Add ¼ cup water, mix, cover and cook for 5 minutes.
5. Add green capsicum, green peas and mix. Add pav bhaji masala, coriander, salt and mix. Add ½ cup water and mix, cover and cook for 3-4 minutes. 
6. Mash the cooked mixture with a masher and mix. Remove from heat and set aside. 
7. Melt 1 tablespoon butter on a non-stick tava. Halve the pav horizontally and place it on the tava. Press lightly on each side till it turns crisp. Melt the remaining butter and apply it on all the sides of the pav. Remove from heat. 
8. Garnish the bhaji with the coriander leaves and butter, and serve hot with the remaining onions, lemon wedge and crisp pavs.