Ingredients
2 Cups -Long Grain Rice/not Basmati
2 tbsp oil
2 tbsp butter
2 green chilies chopped
1 inch ginger chopped
1/2 cup Capsicum
1/2 cup Carrot
1 cup onion
salt to taste
2 tomatoes chopped
1-1/2 tbsp pav-bhaki masala
1/2 tsp kasoori methi
1/2 cup coriander leaves
1 cup aloo-mattar-gobi boiled
2 tbsp Ketchup(optional)
1 tbsp red chili powder(optional)
Lemon wedges for serving
Method
1.First step is to cook the rice.Do not use Basmati rice for this dish.You can also use precooked rice.Soak the rice for 10-15 mins. And then cook it in salt water and then immediately strain the rice and transfer it to a flat dish to avoid sticky rice.In the meanwhile finely chop the vegetables viz.onion,carrot,capsicum,green chili,ginger.Also boil the potato-peas-cauliflower.
2.Heat a flat tawa or big wok.The intention is to get a even heating.Add 2 tbsp oil and 2 tbsp of butter to it.You can also use ghee instead of butter.
3.Once the oil gets heated add the chopped ginger and green chilies to it.Stir fry them till the raw smell goes and it starts getting fragrant.To this add the other chopped vegetables onion,capsicum and carrot.Now add salt to taste.Stir fry the vegetables however maintain the crispy texture of the vegetables.
4.Once the vegetables start getting cooked add the tomatoes.1 tbsp of pav-bhaji masala,1/2 tbsp of kasoori methi and half quantity of coriander leaves.Cook the tomatoes till soft.To this add the boiled potatoes-matar-gobi and mix well.
5.Now add the ketchup.Which will enhance the flavor of tomato to the dish.You can also add 1 tbsp of red chili paste for color and heat.Saute continuously.If the masala is getting dry you can sprinkle a little water to it.Partially mash the vegetables with a masher.
6.Add the 1/2 tbsp pav-bhaji masala, 1/2 tbsp Kashimiri Lal Mirch and mix.Also add butter and then add the cooked rice in 2 batches.Add the first batch of rice and mix evenly and then add the second batch and mix well.Serve it with lemon wedges.
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