Pav Bhaji

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.