Ingredients:
2 medium potatoes, peeled and diced
1 cups chopped cauliflower
1/2 cup chopped green beans
1/2 cup peas
1/2 cup chopped carrots
3 tablespoons oil
3 tablespoons butter
2 green chilies chopped
2 tablespoon finely sliced ginger
3 medium chopped tomatoes
1/2 teaspoon red chili
1/2 teaspoon turmeric
1 tablespoon fennel seed powder
2 teaspoon salt (adjust to taste)
1 teaspoon garam masala
1 tablespoon lemon juice (adjust to taste)
1/4 cup chopped cilantro (hara dhania)
6 bread buns
For Garnish:
1 medium chopped tomatoes
Few pieces of thinly sliced lemon
Preparation Method:
Boil all the vegetables potatoes, cauliflower, beans, peas, and beans in about 1 ½ cup of water. Don’t add too much water, just enough to cook. After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher. Heat the oil in a frying pan over medium heat. Add tomatoes, green chilies, cilantro, and ginger and sauté for 2-3 minutes until pasty. Next add the red chili powder, fennel seed and turmeric, mix it well.Add mashed vegetables. Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.Add salt and two tablespoons of ghee, stir-fry for another minute.Add about ¼ cup of water or as needed, and let it cook for a minute.Turn off the heat.Add garam masala, and lemon juice, mix it well.Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.Serve toasted buns with bhaji (mixed vegetables), garnish with chopped tomatoes and sliced lemon.
2 medium potatoes, peeled and diced
1 cups chopped cauliflower
1/2 cup chopped green beans
1/2 cup peas
1/2 cup chopped carrots
3 tablespoons oil
3 tablespoons butter
2 green chilies chopped
2 tablespoon finely sliced ginger
3 medium chopped tomatoes
1/2 teaspoon red chili
1/2 teaspoon turmeric
1 tablespoon fennel seed powder
2 teaspoon salt (adjust to taste)
1 teaspoon garam masala
1 tablespoon lemon juice (adjust to taste)
1/4 cup chopped cilantro (hara dhania)
6 bread buns
For Garnish:
1 medium chopped tomatoes
Few pieces of thinly sliced lemon
Preparation Method:
Boil all the vegetables potatoes, cauliflower, beans, peas, and beans in about 1 ½ cup of water. Don’t add too much water, just enough to cook. After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher. Heat the oil in a frying pan over medium heat. Add tomatoes, green chilies, cilantro, and ginger and sauté for 2-3 minutes until pasty. Next add the red chili powder, fennel seed and turmeric, mix it well.Add mashed vegetables. Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.Add salt and two tablespoons of ghee, stir-fry for another minute.Add about ¼ cup of water or as needed, and let it cook for a minute.Turn off the heat.Add garam masala, and lemon juice, mix it well.Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.Serve toasted buns with bhaji (mixed vegetables), garnish with chopped tomatoes and sliced lemon.
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