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Pav Bhaji
 Recipe Credit - The Hindu Photo Credit- Hotel Balaji Bhavan, Anna Nagar East Pav Bhaji Serves : 6 or 8 Ingredients Ripe tomatoes - 10 Boiled and mashed potatoes - 2? Onion - 2 ?Carrot - 2? Capsicum - 1 ?Ghee - 5 tablespoon ?Tomato sauce- 2 tablespoon Ginger-garlic-green chilli ?paste - 1 tablespoon ?Salt - 1½ teaspoon Sugar - 1 teaspoon ?Cumin seeds - 1 teaspoon Chilli powder - 1 teaspoon Garam masala powder - ¼ teaspoon Method Peel and chop the tomatoes. ((Note: To peel tomatoes, make a cross on the top of a tomato and pour hot water. Cover and keep aside for five minutes. The tomatoes can be easily peeled after that.) Chop the onions and capsicum finely and grate the carrots. Heat two tablespoons of ghee in a pan, add the onion and capsicum and fry till light gold. Add the ginger, garlic and chilli paste and fry till the raw smell of garlic disappears. Add the tomatoes and carrots and cover. Cook till the tomatoes and carrots are soft. Add the mashed potatoes, a little water and cook till the gravy is thick. In another pan, heat the remaining ghee and add the cumin seeds. When it splutters, add the chilli, masala powder, sugar and salt. Fry a bit, add the tomato sauce and fry again. Pour in ¼ cup of water and simmer till a little thick. Pour into the tomato-carrot gravy. Simmer for a few minutes and serve hot with hot buttered pavs, chopped raw onion, green chillies and lemon wedges.  related searches : Pav
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