Brinjals slit into four
Bitter gourd (karela) coere, halved and cut into four
Ladyfingers (bhindi) slit into four
Parwar slit into four
Tindli slit into four
Baby potatoes boiled
Button mushrooms slit into four
3 tablespo to deep fry
1 1/2 inch pieces
Fresh coriander leaves chopped
Green chillies deseeded & chopped
Pav bhaji masala
Heat a tawa. Heat sufficient oil in a kadai and deep-fry brinjals and bitter gourds. Put three tablespoons of oil on the tawa and when it is hot add chopped onions and sauté till browned.
Add ginger and continue to sauté. Drain brinjals and karelas and deep-fry bhindi, parwars and tindlis. Drain. Add a little water to the tawa and continue to sauté. Keep the fried vegetables on the rim of the tawa.
Deep-fry baby potatoes, button onions and mushrooms one after the other. Drain and keep them on the rim of the tawa. Add chopped green chillies to the onion mixture and sauté.
Take a little of each vegetables into the masala in the center of the tawa for making one portion of tawa vegetable. Add one teaspoon of pav bhaji masala, salt, two tablespoons of tomato puree, a little water and mix. Cook for three to four minutes and serve hot.
Repeat for the remaining three portions. Garnish with coriander leaves and serve hot.