Black pav bhaji

Name: Black pav bhaji
Cuisine: Indian
Ingredients: 250 gm potato; 250 gm tomato; 50 gm pea; 1/2 capsicum; 2 medium size onion; leaves Coriander; 6-7 garlic clove; For Black masala; 2 bay leaves; 1 tbs coriander seeds; 1 tsp jeera; 2 stone flower(must); 1 black cardamom; 1 tsp black pepper; 1 tsp amchor powder; 1/2 tsp clove; 1 cinnamon stick; 1 tsp fennal seed (Sauf); 1/4 tsp turmeric powder; 1/2 dry coconut; Butter as required

Chhaya Raghuvanshi @cook_14185032

Mysore

#cookpadturns2
Post 8

Chhaya Raghuvanshi @cook_14185032

Mysore

#cookpadturns2
Post 8

Saved

Ingredients

250 gmpotato
250 gmtomato
50 gmpea
1/2capsicum
2medium size onion
leavesCoriander
6-7garlic clove
For Black masala
2bay leaves
1 tbscoriander seeds
1 tspjeera
2stone flower(must)
1black cardamom
1 tspblack pepper
1 tspamchor powder
1/2 tspclove
1cinnamon stick
1 tspfennal seed (Sauf)
1/4 tspturmeric powder
1/2dry coconut
Butter as required

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Steps

1

Dry roaste all these ingredients in pan.
2

Burn the dry coconut. The out layer of coconut should be dark try not to burn completely inside
3

Make fine powder of roasted spices, and coconut separately. Keep it aside.
4

In a kadai take 1 tbs oil heat it on medium flame add chopped tomatoes, boiled pea and chopped capsicum
5

Cook them well till tomatoes become soft and massy then add boiled potatoes
6

Mash it with potato masher, no big chunks of veggies should not be left
7

Now add burnt coconut powder, masala powder, and amchor powder
8

Mix it well, add 1/2 cup of water
9

In other pan add butter chopped onions and garlic paste
10

Soute them till onion become pink in colour, now add cooked, black bhaji and 1/2 cup of water, cook it for 3 to 4 min.on medium flame. garnish with coriander leaves, and onion butter, Serve hot with pav