Sprout pav bhaji [font=Arial, Helvetica, sans-serif]2 cups mixed sprouts (moong, moth, chana, steamed) 3 tbsp oil 2 medium-sized onions (finely chopped) 3-4 green chillies (finely chopped) 1 tbsp ginger paste 1 ½ tbsp garlic paste 4 medium-sized tomatoes (finely chopped) 1 medium-sized capsicum (finely chopped) ¼ cup green peas (boiled and mashed) ¼ small sized cauliflower (grated) 1 ½ tbsp pav bhaji masala Salt to taste 3 tbsp butter 8 pav ¼ bunch fresh coriander leaves (finely chopped) 2 lemons (cut into wedges) Heat oil in a pan and add three-fourths of the onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half of the tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, peas and cauliflower with one cup of water. Bring to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add pav bhaji masala, salt, steamed sprouts and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or on a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onions and lemon wedges.[/font]
