This is a classic peeth perun bhaji as they call it in Maharastrian cuisine. It simply means vegetables cooked and then smeared with besan/chickpea flour and steamed again
The recipe below has nothing to do with the above craziness. They can be used to make pav bhaji masala/ Tawa pulao or in any Indian curries with these kind of spices
Some Pav - store bought or you could make some at home (Link for Pav recipe) . Pav Bhaji is a famous Indian fast food dish that originatedin the central & western states of India & now well spread due to its immense popularity
Ingredients. Clean & wash kardai bhaji chop well, keep it aside. Heat oil in pan. Time 20 min. Kardai bhaji 1 bunch. Soak tur daal in water for at least 2 hrs. Cover with lid and cook for 6-7 min. 20 min
The basic recipe is a potato based gravy (bhaji) served with fresh and soft buns (pav). Made popular on the streets of Mumbai, Pav Bhaji is a unanimous favourite - be it the rich or the poor, the simpleton or the gourmet-minded, it is a dish for all seasons
but one such I had saved long back from our co-blogger neha mathur's whisk affair. Introduction to condiments and spices have taken over to the cooking what hunters did so lets check out with the recipe
Pav Bhaji is an Indian fast food (Street food) dish that originatedin Maharashtra (Mumbai). It is a most popular, hottest selling, widely loved street food
Ingredients for Pav BhajiRecipe. In Mumbai at beaches Pav Bhaji is well-known. In season of monsoon or winter, all want some spicy, khata-mitha, warm-warm
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