Pav Bhaji

 It’s been raining in Bangalore for the past few days and I wanted to make something that complements the weather… ‘Pav Bhaji’ was one dish that came to my mind. ‘Pav' means a bun shaped bread. 'Bhaji' means mashed vegetables. In the words of yours tastefully, it’s a spicy blend of vegetables mixed in a tangy tomato gravy served with lightly toasted buttered pav (Yumm…that's so mouth watering!!!) I should say it's another favourite Indian street food of mine. (My hubby being brought up in Mumbai is spoilt with the excellent pav that you get there, so I know he will whine about the pav…each time!) 


Also, pav bhaji in one of the first few dishes that comes to mind when I feel lazy to make phulkas and subzi for dinner… It’s very filling and healthy too (another dish for your fussy kiddos!) Let’s not waste any more time…

Preparation time: 30 minutes
Cooking time: 25 minutes
Serves: 4-5

You need:

2 large potatoes (chopped)
2 medium carrots (chopped)
1 large capsicum (chopped)
1 cup of green peas (fresh or frozen)
6-7 garlic pods (crushed)
2 medium onions (finely chopped)
2 medium tomatoes (finely chopped)
¼ tsp turmeric powder
1 ½ tsp red chilli powder
salt to taste
1 1/2 tbsp pav bhaji masala (I used Everest)
2 tbsp cooking oil

For garnishing:
1 tbsp lemon juice
3-4 tbsp of coriander leaves (finely chopped)
1 tbsp butter (if you dare to, add more)

Serve with:
2-3 packs of pav bread (I bought the pack that had 6pav’s)
butter as required
1 finely chopped onion
1 lemon (cut into four)

Step-by-step:
Pressure cook the chopped potatoes, capsicum, carrots, and peas along with a cup of water for 2 whistles
Once cool, drain the excess water (use it for the gravy) and keep aside. 

Heat oil in pan, add crushed garlic and chopped onions. Fry they turn soft and translucent

Add tomatoes and fry till they turn soft and mushy

Add pav bhaji masala, turmeric powder, chilli powder and salt. Fry till the masala loses its raw smell

Throw in the cooked veggies (you can mash the veggies and add or do it the way I did)

Now comes the fun job, take a vegetable masher and mash all the veggies to make a paste (time to vent out all your frustration) 

Mix well (your veggies should be mashed well, so do not add water till all the veggies are mashed appropriately)

Add sufficient water (that you kept aside) to get a gravy consistency and let it boil ( be a little careful at this step as the mixture can spurt up as it boils, so keep a lid on it while you are not stirring it)

Simmer for 5-10 minutes (to really get the flavors to come together)

As the gravy thickens, turn off the flame 

Garnish with butter, lemon juice and coriander leaves.

For the pav:

Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown (butter, absolutely the main ingredient!)

Serve bhaji hot with chopped onions, butter, lemon wedges and pav

(this plate in which I've served pav bhaji is very precious to me as it was one of the gifts that my mom got on her first birthday)

Yours tastefully!