A twisted new delicious version of Pav Bhaji, Black Pav Bhaji. A fusion of many flavours, a pav bhaji that will make your tongue linger and twist for more and more! You don’t have to take my word for it. Just make this Black Pav Bhaji yourself and let me know.
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Ingredients
For black masala
- half dry coconut roast till black on flame
- 2 bay leaves
- 1 tsp black peppercorns
- 2 black cardamom
- 1 tsp fennel seeds
- 2 cinnamon sticks 1 inch
- 2 tsp cloves
- 4 stone flowers key ingredient
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp amchur powder
- 4 tbsp pav bhaji masala
For bhajji
- 4 tomotoes
- 1 capsicum big
- 1 cup peas boiled
- 1 raw banana small
- 6 tbsp ghee or nutrilite
- 4 tbsp black masala
- 1/4 tsp turmeric
- 1/2 cup water
- salt to taste
- coriander for garnishing
- lemon for garnishing
Ingredients
For black masala
For bhajji
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Instructions
For black masala
- Roast all the above ingredients except the pav bhaji masala, dry coconut and coriander powder on pan for 2 -3 mins.
- Now chop the dry coconut
- Add all the ingredients in the grinder and grind into a fine powder.
- Black masala is ready
For bhaji
- In a chopper, add capsicum and crush it finely
- Now same way chop the tomatoes in the chopper.
- In a cooker add 1 glass of water, peas and finely chopped raw banana without its skin and let it cook for 5 whistles and then smash it very nicely
- In a pan, add 2 tbsp ghee or nutralite and add the chopped capsicum and cook it for 3-4 minutes.
- Now add chopped tomatoes and 1 tbsp ghee or nutralite and cook for 5-6 minutes.
- Add 3 tbsp of black masala and 1 tsp of turmeric and cook for another 3-4 minutes.
- Now smash the mixture nicely with the smasher.
- Now add 1 tbsp ghee and the peas and raw banana mixture and 1 tbsp of black masala and cook for another 2-3 minutes.
- Now add 1/4 cup water and 1 tbsp ghee and mix well
- Now add the coriander and mix it.
- Black pav bhaji is ready.
- You can garnish the bhaji with coriander, nutrilite and some lemon.
Sonalben thank you so much for your recipe in the Sadguru magazine! Would you kindly provide names of the brands of vegetarian mayonaise and also vinegarless for Jains avoiding fermented liquids?