Sunday, 20 December 2015

Pav bhaji

Mumbai's pav bhaji is one of the famous and most loved street foods of India. During my short stay in Pune six years back, I gorged on pav bhaji, vada pav, dabeli, and whatnot, almost daily. With Delhi's winter chills taking a peak, I ended up trying my favorite street food's recipe at home 
Quite an easy recipe that can be prepared in less than 30 minutes, let's see how to make it step by step.
Ingredients
  • 3 medium sized potatoes peeled and chopped
  • 1 medium sized cauliflower chopped
  • 1 chopped carrot
  • 1/2 cup fresh/frozen green  peas
  • 2 tbsp finely chopped raw turmeric (optional)
  • 2 onions  finely chopped
  • 3 large tomatoes finely chopped
  • 1 medium sized capsicum finely chopped
  • 2 tsp ginger-garlic paste
  • 2 green chilies, chopped
  • Salt to taste
  • Red chilly powder to taste
  • 3  tbsp pav bhaji masala
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • Water as required
  • 3 tbsp butter
  • 2 tbsp oil
  • 1 tbsp lemon juice
  • Some fresh coriander leaves
  • Few sliced onions.
  • Pavs as required
  • Butter for pavs

Directions:

  • Boil potatoes, cauliflower,carrots, turmeric and peas in a pressure cooker. 
  • I generally add a small piece of  fresh raw turmeric in all my vegetable preparations in winters because of its health benefits and also it gives a beautiful colour to the gravy.
  • Lightly mash the boiled vegetables using a potato masher, keep aside.
  • In a pan heat add 1 tbsp butter and 2 tbsp oil, add cumin seeds,when they start to splutter add chopped onions, saute till they become translucent.
  • Next add  ginger-garlic paste and chopped green chillies, saute till the raw aroma is gone. 
  • Now add tomatoes and cook on medium flame them till they become soft.
  • Next, add chopped capsicum, saute for 2 to 3 minutes, do not overcook the capsicum.
  • Now add all the dry spices and mix well,  add the mashed vegetables and give it a good mix.
  • Add water as required, keep stirring occasionally and let it cook on medium flame for 10-15 minutes. 
  • Check the seasonings and switch off the flame.
  • Add some lemon juice and garnish with fresh coriander leaves and onion slices.
  • Top it with some butter and serve hot with pavs.

For serving pavs, slice them from the center, spread melted butter  generously and fry them on a hot greased tawa/pan.