Pav Bhaji

Ingredients:

• 1 eggplant

• 2 bell peppers or 8 mini sweet peppers finely chopped

• 2 onions chopped

• tomato crushed

• 1 bag of frozen peas & carrots

• ½ cabbage chopped

• Optional: extra firm tofu

• garlic

• lemon juice

• salt

• red marchu (chili powder)

• turmeric

• jheeru powder (cumin)

• dhana powder (cilantro)

• 0 cal oil spray 

• pav bhaji masala mix

Directions:

1. Cook the vegetables: roughly chop eggplant and cabbage. Pressure cook/steam it with peas and carrots in an Instant pot or pressure cooker.

2. Prepare the gravy: finely chop onions and bell peppers separately (easiest and fastest in a food processor). Saute chopped onions with chopped garlic in 0 cal oil spray. Add chopped bell peppers and crushed tomatoes. Cook on medium heat. Add all spices to taste. 

3. Once vegetables are cooked, strain them. Mash all vegetables together (can use a food processor). Add mixture to the gravy. (Optional: add blended tofu here)  Stir and cook. Add any more spices to taste. Can add some lemon juice if needed. 

4. Garnish with chopped cilantro. Serve with low carb buns (Carbmaster or Carb Smart).

5. Use little to no butter when cooking the buns on the stove top.