Pav Bhaji is a popular street food in Mumbai, my hometown. To me, it represents the quintessential nature of the city - a mishmash of different veggies (u can literally throw in any) with an end product that has something for every kind of palate.
Here's how I make it:
1 tbsp Amul butter or vegetable oil
1 big onion - chopped
1 big green bell pepper - chopped
4 juicy tomatoes - chopped (u can substitute with tomato puree too)
1 tbsp ginger paste
1 tbsp garlic paste
3 - 4 big potatoes - peeled and chopped
1 cup cauliflower flowerets
1 cup frozen peas and carrots mix
Salt & sugar to taste
1 - 2 tsp red chilli pwd
2 - 3 tbsp pav bhaji masala (I use Everest brand)
Heat the butter/oil in a pressure pan. Add chopped onions and fry till lightly browned. Add the bell pepper and fry another 3 - 4 mins. Add the ginger and garlic pastes, fry 1 min. Add the tomatoes. Fry well for 5 mins. Add the potaotes, cauliflower, peas and carrots along with the masalas and seasonings. I usually add about half the given quantities at this stage. Add about 2 cups of water, close the pressure pan and cook for 2 - 3 whistles. When the lid can be opened and the bhaji has slightly cooled, reheat it gently while mashing all the veggies together with a potato masher. This bhaji is typically eaten well - mashed. Check & adjust the seasonings at this stage.
Serve hot garnished with chopped onions and cilantro, with a lemon wedge on the side. And ofcourse with well butterred and roasted pav.
(All the veggies mentioned above can be rough chopped. I just throw them in my food processor one after another.)
(Though this bhaji is easiest made in a pressure pan, u can make it in a regular pot too. Just use boiled potatoes, cauliflower, peas and carrots in this case.)
(This will serve 4 - 5 adults.)
This Pav Bhaji is off to the RCI - Mumbai event at Kitchen Chronicles.
This event was started by Lakshmi of Veggie Cuisine.