Mumbai Style Oats Pao Bhaji

The yummy all time favorite Pao Bhaji with a healthy twist !!!

photo of oats pao bhaji
Ingredients: 
1. Potato – 1 cup
2. Capsicum – 1/8 cup
3. Carrot - 1/8 cup
4. Cauliflower - 1 cup
5. Bottle gourd (lauki)– ¾ cup
6. Beans – 1/3 cup
7. Onion (finely chopped) – ¾ cup
8. Tomato – (finely chopped) 2 medium or little less than a cup
9. Green chilli (optional, chopped) – 1 piece
10. Ginger (grated) – 1 tsp
11. Garlic (finely chopped) – 1 tbsp
12. Ginger garlic paste – 1 tsp
13. Curry leaves – 15-16 pc
14. Coriander leaves (chopped) - few
15. Mustard seeds – ½ tsp
16. Oil/Butter – 1 tbsp
17. Salt – to taste
18. Pao bhaji masala – 2 Tbsp
19. Oats – 5 Tbsp
20. Water – 1 cup + ½ cup + 1½ cup
21. Lemon – for garnishing
22. Butter – a dollop
23. Pav
Directions: 
1. Chop potato, capsicum, carrot, cauliflower, lauki and beans.
2. Put these vegetables in a pressure cooker with 1 cup of water. Cook this for 4 whistles and then lower the flame and let it cook for few more minutes to make all the vegetables super soft.
3. Mash the above cooked veggies to the consistency you like. After mashing vegetable mixture will be 2 cups.
4. Heat oil in a pan, add mustard seeds. Once mustard seeds crackle, add garlic, ginger, green chilli, ginger-garlic paste and sauté them.
5. Once it starts cooking, add curry leaves.
6. When garlic starts turning brown, add onion and cook for another minute.
7. Then add tomato and salt. Cook till tomato becomes soft and gets mashed.
8. Add oats and pao bhaji masala and cook for a minute.
9. Add ½ cup water to it, so that oats are soaked and cooked well.
10. Cook until this water dries up and then add mashed vegetables along with 1½ cup of water and mix well. Cook for another 7-8 minutes.
11. Now add coriander leaves to it. Mix well and switch off the flame.
12. Bhaji is ready. Serve hot with a dollop of butter on top, accompanied with Tawa tossed Pao and fresh salad.
Footnotes: 
Note:-Peas can also be added but do not pressure cook it with other veggies. These can be added later.