Recipe Description

Ingredients                                 Quantity
Oil                                               2-3 tbsp
Cumin seeds                              1tsp
Raw banana boiled                    2-3no.
Cauliflower                                 1 small no.
Capsicum                                   1 small no.
Green peas                                ¼ cup
Ginger chopped                         1 tbsp
Hing                                            a pinch
Green chilies                              2-3 no.
Tomatoes chopped                     2no.
Salt                                             to taste
Red chilies paste                        6-8no. + Pinch
Pav bhaji masala                        2tbsp+ a pinch
Kashmiri red chili powder           1 ½ tsp
Turmeric powder                         a pinch
Garam masala                            1 ½ tsp
Black pepper                               ½ tsp
Water                                          as required
Butter                                          2-3 tbsp+ 1tbsp
Pav                                             4no.
Coriander                                   for garnish

Method
1. First in pan add oil, cumin seeds, ginger, Hing, green chilies and saute it properly.
2. Now add cauliflower, capsicum, green peas, raw banana, and tomatoes, salt and mesh everything together properly.
3. Now add red chili paste, red chili powder, pav bhaji masala, turmeric powder, Garam masala powder, black pepper and mix it properly.
4. Now add water in it and mix it again.
5. Now add salt to taste and mix it, and add butter and cook on slow flame for 15-20 mins properly.
6. Now keep the tawa to heat up properly, meanwhile take pav and give a slit from between.
7. Now add butter on the tawa then add bhaji and mix it properly.
8. Now add pav bhaji masala, red chili powder and then keep the pav on the bhaji and rub it properly from all the sides.
9. For serving remove the bhaji in a bowl and pav in plate, keep some lemon wedges on side.
10. Garnish bhaji with coriander and butter.
11. Serve hot.