mearl223 On October - 2 - 2011

Tangy Brinjal Paav-Bhaji

Creating a riot of flavors that tantalize your tastebuds, this spicy-tangy dark paav-bhaji masala is an instant hit with hot butter-roasted paavs.


PrepTime 10mins – Serves 2-3 – CookTime 15mins



1 large chopped onions
1 chopped capsicum
1.5 cups cubed brinjals/eggplant
2-3 medium chopped potatoes
1 cup chopped carrots (for a sweetish-spicy taste)
1 cup of chopped beetroot (optional; Good for color!)
2-3 drops red-orange food-color (if beetroot is avoided)
1/2 cup green peas
2 cups tomato paste
2 Tbsp butter
2 Tbsp oil
1/2 tsp turmeric pwd
2 tbspĀ  paav-bhaji or kitchen-king masala
1 tbsp chaat-masala
salt, pepper & sugar to taste
onion rings, sliced lime, butter slices & chopped coriander leaves to garnish

Cooking Instructions:

Fry onions in heated oil till light brown, followed by capsicum.
After a minute of cooking & stirring, add powder spices & cook for a minute before adding the tomato paste.
Fry well for 1-2 minutes & then add the remaining veggies.
Add 1/2 cup water & pressure cook for 1 whistle on high flame & then simmer for 6-8 mins.
Open carefully & mash well – Add salt, sugar & pepper to taste & the food color – stir well.
Garnish with butter dollops, coriander, sliced lemon &/or chilies, etc..
Serve with hot butter-roasted buns/paavs.

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