This pav is a tasty Sindhi recipes where leftover pav is soaked in flavourful gravy. I tried this but with a lot less spices and crispy bread.
In the original recipe the pav is not toasted and is soaked in gravy which is spicy and flavoursome.
While making for breakfast we can make it less spicy and spices. For evening snack or as side dish can be made full of spices.
Ingredients
Laadi pav - 2
Tomatoes - 2
Coriander leaves - a handful
Garlic cloves -2
Green chillies - 1
Coriander powder - 1/2 tsp
Tumeric powder -1/4 tsp
Red chilli powder - 1/2 tsp
Garam masala - 1/4 tsp
Butter - 2/3 tsp
Salt as per taste
Water as required.
Laadi pav - 2
Tomatoes - 2
Coriander leaves - a handful
Garlic cloves -2
Green chillies - 1
Coriander powder - 1/2 tsp
Tumeric powder -1/4 tsp
Red chilli powder - 1/2 tsp
Garam masala - 1/4 tsp
Butter - 2/3 tsp
Salt as per taste
Water as required.
Method
1. Cut up the pav into squares and lay it on a tava to let it crisp up. No need to add any butter or oil.
2. In a mixer add coriander leaves, garlic pods, green chilli, tomato and make a rough puree.
3. Add a tsp of butter and add the puree to cook with the remaining water from the mixer as well.
4. Add salt, tumeric powder, red chilli powder and cook on high flame.
5. It takes 5 minutes to cook this..then add a dash of garam masala and a cup of water and bring to boil. You can add more if you want more sauce.
6. Layer the pav on a plate and spoon the sauce over it.
7. Garnish with coriander leaves and a blob of butter.
1. Cut up the pav into squares and lay it on a tava to let it crisp up. No need to add any butter or oil.
2. In a mixer add coriander leaves, garlic pods, green chilli, tomato and make a rough puree.
3. Add a tsp of butter and add the puree to cook with the remaining water from the mixer as well.
4. Add salt, tumeric powder, red chilli powder and cook on high flame.
5. It takes 5 minutes to cook this..then add a dash of garam masala and a cup of water and bring to boil. You can add more if you want more sauce.
6. Layer the pav on a plate and spoon the sauce over it.
7. Garnish with coriander leaves and a blob of butter.
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