20 grams butter + 2 tbsp butter
1 cup very finely chopped cabbage
1 cup very finely chopped carrot
1 cup very finely chopped beans
1 cup very finely chopped bottle gourd
1 cup boiled & mashed potato
2 finely chopped onions
2 cups finely chopped tomatoes
1 cup finely chopped beetroot
1.5 tsp ginger-garlic paste
2 tsp pav bhaji masala
1 lemon - diced into 8 cubes
2 tsp grated paneer (for garnishing)
salt to taste
Keep the chopped cabbage, carrot, beans, bottled gourd & beetroot to boil in a pressure cooker with 1/2 cup water & 1/2 tsp salt for 2-3 minutes after the first whistle.
Heat 2 Tbsps butter in a kadai, add the chopped onion, keep frying on medium flame till pink, then add ginger- garlic paste to it.
When the onion turns brown, add the tomatoes & 1/2 tsp salt & fry well until the tomatoes are very soft.
Add the pav bhaji masala & the mashed potatoes & mix thoroughly.
Add all the boiled vegetables along with water, if any. Mix thoroughly & fry till it is of the required consistency.
Cut the pavs into halves. Roast on the tawa with little butter until light brown.
Garnish with paneer & serve with lemon juice.