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A procedure that glorifies the psyche of Mumbai, this time we bring you the delightful method for the black pav bhaji bunny chow.
For the vegetable pulp:
300gm potatoes, minced
300gm tomatoes, minced
80gm green peas
For the black masala:3 bay leaves, 2 tsp fennel seeds, 2 black cardamom, 2 tsp black peppe, corns, 1 tsp cloves, A few cinnamon sticks, 3 stone flowers, 1tbsp coriander powder, 1tsp cumin powder, 1tsp amchur powder, 1/2 dry coconut, 100gm butter, 1tbsp garlic, crushed, 1/2 cup onions, chopped, 1 capsicum, chopped, black masala, 1tbsp coriander leaves
For the vegetable pulp:
In wok affix potatoes, green peas, tomatoes, water and let it simmer. Once the vegetables are steamed, squeeze the vegetables and add black masala and water. Add salt and boil it on high flame. Once the dough comes to a boil our black pav bhaji bunny chow is ready.
For the black masala:
In a pan, roast all the savors on medium flame. Shift it to a pot and let it cool. Roast the dry coconut on high flame. Leave the coconut to cool down, cut it into slices and put it into the mixing jar with the savory mix. Sharpen it into a fine powder. In a pan, add butter, onion garlic and saute it 0n high blaze till the onions become translucent. Add capsicum, coriander leaves, black masala, blend well and our black masala is ready.
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