Pav Bhaji

This is not at all a marwari dish .I can say it is an Indian dish as it is being liked throughout the country.The reason being the nutritive value and the easy to prepare.
                       
It is fun to make this dish during winter as all vegetables required for this dish  are easily available .One can make it  with    whatever  vegetables are available.But the flavour of capsicum and tartness of tomato is a must.

                                                                   Ingredients  

Ingredients required:  for four people
Potato   2
tomato  4
lauki or white gourd known as dudhi in mumbai  250 gms
green peas  shelled  1/2 cup
carrots   2 medium size
cauliflower  1 cup florets
capsicum  2 medium size
french beans 1/2 cups
green coriander leaves     1 cup finely chopped

lemon 2
butter   1 cup
cummin seeds  1 teaspoon
salt   according to taste
pavbhaji masala  2 table spoons(Easily available in Indian grocery stores )
pav  2 loaves     (available in bakery and grocery shop)

                                             

       Wash and cut all the vegetables .Capsicum  and tomatoes should be cut in small pieces.Wash and chop coriander leaves finely

In pressure cooker cook all the vegetables except capsicum and tomatoes  till two whistles.  In a pan put oil  butter and add cummin seeds and capsicum.Saute for five minutes and then add tomatoes and again stir it till tomatoes are tender.now remove the lid of the cooker and mash the vegetables with a potato masher and mix it in the pan with capsicum and tomatoes.Now add salt and pav bhaji masala and mix well .Let this mixture cook for next five minutes.Now switch off the flame and squeeze lemon juice.Pav bhaji is ready to serve.
For serving:
Put  a tava or griddle on stove and put some butter and immediately put the pav pieces to be toasted with butter.In a  plate serve the pav and bhaji .Garnish this bhaji with a dollop of butter and finey chopped coriander leaves along with a lemon piece.
Tips

Lemon should be squeezed after removing from flame otherwise it will give bitter taste.
Coriander leaves should be used at the time of serving to restore the taste and color.