PREPARATION

1. Heat 500 milliliters water in a deep pan, add 5 eggs and bring it to a boil.

2. Boil for 12 - 15 minutes on medium heat.

3. Remove it from hot water and transfer the eggs into the cold water.

4. Then, peel the skin of the eggs and cut it into slices. Keep aside.

5. Heat 1 1/2 tablespoons butter in a skillet, add 2 teaspoons green chili, 2 teaspoons ginger garlic paste and stir for 1 - 2 minutes.

6. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.

7. Now, add 135 grams tomato and saute until it turns soft and pulpy.

8. Cook for 3 - 5 minutes on medium heat.

9. Add 45 grams bell pepper and mix it well.

10. Add 1 teaspoon salt, 1 teaspoon paprika, 2 teaspoons pav bhaji masala, 1/4 teaspoon garam masala and mix it well.

11. Cook for 3 - 5 minutes on medium heat.

12. Then, add 80 milliliters water and mix it well.

13. Bring it to a boil.

14. Add 2 teaspoons butter and mix it well.

15. Now, add the boiled egg slices and mix it well.

16. Cook for 3 - 5 minutes on medium heat.

17. Add 1 tablespoon coriander and mix it well.

18. Remove it from heat and keep aside.

19. Heat 1 teaspoon butter in a pan, add 2 teaspoons pav bhaji masala, 2 teaspoons coriander and stir well.

20. Place the pav buns over it and coat the buns completely from inside and out side.

21. Garnish butter egg masala with coriander.

22. Serve hot with prepared pavs.