Ingredients

• 1 - large chopped onion
• 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 - chopped beetroot (optional; good for colour)
• 2-3 drops - red-orange food-colour (if beetroot is avoided)
• 1/2 cup - green peas
• 2 cups - tomato paste
• 2 tbsp - butter
• 2 tbsp - oil
• 1/2 tsp - turmeric powder
• 2 tbsp - paav-bhaji or kitchen-king masala
• 1 tbsp - chaat masala
• Salt, pepper and sugar to taste
• Onion rings, sliced lime, butter slices and chopped coriander leaves to garnish

How to Make Tangy Brinjal Pav Bhaji

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