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Each time you think about Maharashtrian cuisine, it does not take us more than a minute to think about fiery and lip-smacking pav bhaji. It is the crown jewel of Mumbai's street food fare. For the unversed, pav bhaji comprises two components - a pillowy 'pav' which is paired with a 'bhaji', a hearty mishmash of vegetables and rustic spices finished off with garnish of coriander leaves, a dollop of butter and a lemon wedge. The vegetarian marvel is perhaps one of the most indulgent ways to use up all your vegetable in stock, to make a thick and luscious curry with a signature orange-red hue. If you have never made pav bhaji in life, and yet always marvelled at the sheer genius of the dish, we have a recipe that will finally convince you to don that apron after-all.

Here are all the vegetables that commonly go into 'bhaji'. Sometimes, the vegetables also determine the colour of the final curry:

1. Potatoes:
2. Lauki:
3. Capsicum:
4. Onions:
5. Tomatoes: Tomatoes impart a delicious tangy flavour, and also helps color give your bhaji a vivid, red colour
6. Beetroot:
7. Cauliflower:
8. Peas:

Special spices:--------
1.Masala's
2.Chill powder
3.Jira and mauri
4.garlic-ginger paste

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