Jain Pav Bhaji

Ingredients

• 3 large Raw Bananas (peeled and cubed)
• 1 cup Green Peas (fresh or frozen)
• 1.5 cups Cauliflower (finely chopped)
• 4 medium Tomatoes (finely chopped)
• 1 large Capsicum/Green Bell Pepper (finely chopped)
• 3 tablespoons Butter (Amul preferred)
• 2 tablespoons Jain Pav Bhaji Masala
• 1 teaspoon Kashmiri Red Chili Powder
• 0.5 teaspoon Turmeric Powder
• 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)
• 0.25 cup Fresh Cilantro (chopped)
• 1 tablespoon Lemon Juice

Instructions

1. 1

   Pressure cook the raw bananas, cauliflower, and peas with enough water and a pinch of salt for 3-4 whistles until very soft.

2. 2

   Drain the excess water (save it for later) and mash the boiled vegetables thoroughly using a potato masher until smooth.

3. 3

   Heat butter in a large flat pan or kadhai; add the chopped capsicum and sauté for 2-3 minutes until softened.

4. 4

   Add the chopped tomatoes and a pinch of salt, cooking until the tomatoes turn mushy and start releasing oil.

5. 5

   Stir in the Jain pav bhaji masala, red chili powder, turmeric, and kasuri methi, cooking for another minute on low heat.

6. 6

   Add the mashed vegetable mixture to the pan and mix well, adding the reserved vegetable stock if the consistency is too thick.

7. 7

   Use the masher again while the bhaji is simmering to ensure a uniform texture, then let it simmer for 5-7 minutes.

8. 8

   Finish with a dollop of butter, fresh cilantro, and lemon juice; serve hot with butter-toasted pav buns.