New Update
| Main ingredients | Leftover pavs, Mustard seeds, Cumin seeds, Asafoetida, Green chillies, Curry leaves, Onion, Turmeric powder, Green peas, Carrot, Cottage cheese, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 6-8 leftover pavs, torn into small pieces
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 2 green chillies, cut into big pieces
- 8-10 curry leaves
- 1 medium onion, chopped
- Salt to taste
- ½ teaspoon turmeric powder
- ¼ cup green peas
- 1 small carrot, peeled and cut into small cubes
- 150 grams cottage cheese, cut into small cubes
- 2 tablespoons chopped fresh coriander leaves
Method
- Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add cumin seeds and let them change colour.
- Add asafoetida, green chillies, curry leaves, onion and salt, mix and sauté for 2-3 minutes.
- Add turmeric powder and mix well. Add green peas and carrot and mix well and cook for 2-3 minutes.
- Add the pavs and mix well. Drizzle about 2-3 tablespoons water and mix well. Cover and cook for 4-5 minutes.
- Add cottage cheese and coriander leaves and mix well. Switch the heat off. Cover the pan and keep it aside to cool.
- Pack it in the larger compartment of the compartmental tiffin box.
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