Jain Pav Bhaji, made without using bananas Recipe Link : https://www.tarladalal.com/Jain-Pav-Bhaji-(-Mumbai-Roadside-Recipes-)-33424r-------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalJain Pav BhajiJain pav bhaji, there is something for everybody on the streets of mumbai. Those who do not eat potatoes, onions and garlic do not have to go home hungry! Pav bhaji is made for jains using mashed peas and tomatoes.Preparation Time: 20 minutes.Cooking Time: 20 minutes.Makes 4 plates. To be blended into a red chilli paste (Makes approx. 1½ cups)35 to 40 whole dry Kashmiri red chillies, deseeded and soaked in ⅓ cup warm water.For the bhaji1 tbsp oil2 tbsp butter1 tbsp cumin seeds (jeera)½ cup chopped capsicum2 cups finely chopped tomatoes2 tsp chilli powder1½ tbsp pav bhaji masala, refer handy tipSalt to taste¾ cup boiled cauliflower florets⅓ cup hara vatana (dried green peas), soaked , boiled and mashed¾ cup boiled green peas2 tbsp finely chopped coriander (dhania)For the pav8 ladi pav8 tsp butter for cooking1 tsp pav bhaji masalaFor the garnish1 tbsp chopped coriander (dhania)For the bhaji1. Heat the oil and butter on a large tava (griddle) or in a kadhai and add the cumin seeds.2. When the seeds crackle, add 2 tbsp of red chilli paste and sauté on a medium flame for a few seconds.3. Add the capsicum and sauté on a medium flame for a minute.4. Add the tomatoes, chilli powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till the oil separates, while mashing continuously with a potato masher.5. Add the cauliflower, mashed hara vatana, green peas, coriander and ⅓ cup of water, mash well using a potato masher and cook on a medium flame for 5 to 7 minutes, while stirring continuously.For the pav1. Slit 2 pavs vertically and keep aside.2. Heat a large tava, add 2 tsp of butter and ¼ tsp of pav bhaji masala, mix well and slit open the pavs and place on it.3. Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).How to serve1. Place ¼th of the bhaji, 2 pavs, a few tomato slices, a lemon wedge and a papad on a plate.2. Top the bhaji with 1 tsp of butter and serve immediately garnished with coriander.3. Repeat with the remaining ingredients to make 3 more plates.Handy tip:Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.