Gujarati Pav Bhaji

Pav means 'a soft variety of Indian bread roll' , Bhaji means 'Vegetarian side dish' 

Maharashtrian Pav bhaji is the most famous of all.

Since it has been given enough attention in the internet, I am narrating how Pav bhaji is done in some of parts of Gujarat.

This Gujarat Pav Bhaji doesn't require tomato. Also this is comparatively easier. But tastes as  good as any other version. This is my favorite because of it's simplicity.

Vegetables:

Potato - 2
Cauliflower - 1/4
Carrot - 1
Green Peas - 1/2 cup
Capsicum - 1/2

Green Beans - 10
Onion - 1
Cilantro - handful

To Grind:

Ginger - 1 inch
Garlic - 3 cloves
Green chillies - 2

Masala Powders:

Coriander powder - 1 tsp

Cumin Powder - 1/2 tsp

Red chilli powder - 1/2 tsp

Hing - a pinch

Pav Masala - 1 tsp
Turmeric powder - 1/2 tsp

Others:

Salt - 2 tsp 
Lemon  - 1/2

Ghee / Butter - 3 tbsp

Method:

Rinse the veggies. Chop them all to cubes.

Add all the vegetables to pressure cooker. 

Add water to cover veggies.

Add salt, 

Bring to 1 whistle, reduce flame and cook for 10 minutes.

In Instant pot electric cooker - press pressure cook button. set time to 7 mins.

Then open after it is done.

Add lemon juice, Pav masala 1 tsp.

Mash with spatula again coarsely, so that all vegetables get mixed very well.
Switch off.

Add melted butter. Serve hot.

Serve with bread or buns.

Pav bhaji is ready !

Serving suggestion:
It is traditional to add little ghee on top of the pav bhaji while it is served hot.
Serve with toasted pav buns or any roti.
Raw sliced onion and lemon are kept along with this bhaji.
Tastes good with dosa too.