1 Bowl Green Peas (Boiled)
1 Bowl Cauliflower (Boiled)
2 Bowl Raw Bananas (Boiled)
1 Bowl Tomato (Fine Chopped)
Half Bowl Capsicum (Green Simla Mirchi – Fine Chopped)
2 Tea Spoon Ginger Paste
3 Tea Spoon Pitambari Ruchiyana Pavbhaji Masala
Half Tea Spoon Pitambari Ruchiyana Red Chilli Powder
Half Tea Spoon Amchur (Dry Mango) Powder
2 Tea Spoon Coriander – Cumin (Dhane-Jeera) Powder
8 to 10 Cashews
2 Table Spoon Pitambari Arishakti Rice Bran Oil
Salt to Taste
Half Bowl Green Coriander (Fine chopped)
Heat Pitambari Arishakti Rice Bran Oil and deep fry Cashews in it and keep it aside.
In remaining Oil add Ginger Paste, Pitambari Ruchiyana Red Chilli Powder, Pitambari Ruchiyana Pav Bhaji Masala and mix it well.
Make three equal portion of Capsicum, Green Peas, Cauliflower, Bananas and tomatoes.
Now add first portion of all vegetable in Masala and mix it well.
As the vegetable became dry add Second Portion of Vegetable and mix it well.
Repeat the same with Third portion of vegetable.
Finally when vegetable became dry, add Dry Mango (Amchur) powder, Coriander – Cumin (Dhane-Jeera) Powder, water and make thick gravy of it.
Add salt to taste, Green Coriander and allow to cook well.
When Bhaji cook well add butter, fried Cashews in it.
Jain Pav Bhaji ready to serve.
Serve it roasted butter Pav.
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