Pav lova?

Ok so my aim was to have a hundred recipes by the time it was your birthdays. heh heh heh, like that's happening...

Pav Bhaji

The Bombay Pav, you're not going to get everywhere.  the best you could do I guess is to look for shape, size and a bit of salt in it, not sweet, airy, to soak up.

The last time I made it a few days ago, it turned out well.  Will talk about that one.

Boil Potatoes.  Chop onion, green chillies (a fair amount), tomatoes, capsicum. Now, many people include stuff like lauki, baingan, tori types. and yep... you've had them passed off as pav bhaji as well. Cannot be legally termed as rasahalwa. Shall leave choice of veg to your discretion. Do tell me if you did add lauki :D...

Take oil in shallow Kadhai, add some of the onions (You want to keep some raw to put on top of the bhaji and squeeze lime on it.  and Butter. Lots. ), chillies, fry well. Add tomatoes, all powders ( turmeric, red chilli, dhania, garam masala, jeera, and a bit of rasam powder....I'm telling you,  this works... and cook till it forms a nice red gravy. Add capsicum. You want it a bit green, not dead. Peel and grate (its easier than smashing) potatoes onto the gravy, fry a bit and then add water, salt and cook till it looks like the Main street bhaji ( well... as close in consistency). Add dollop of butter. fresh Dhania.

To serve, slice pavs in half and Tava roast with butter (or ghee :) on both sides. Serve Pavs with bhaji with a blob of butter, finely chopped onions on the side and a wedge of lime.