Pav Bhaji is one of the favorite fast foods in India, specially originated in Mumbai cuisine. Pav means bread and bhaji means vegetable dish in Marathi. Though it is usually considered as a snack, it can be treated as a complete meal too. It is quite satisfying with the heaps of vegetables, either whole or pureed, either a dollop of butter, a generous dose of fresh tomatoes, optional coatings of cheese and dry-fruits and fresh fruits eaten with warm bread considerately and crispy fried in butter- an all-time favorite with Mumbaians. As pav is usually buttered on all sides, it is even included in the list of junk foods.
Ingredients:
• Vegetables
1 tbsp. sliced French beans (optional)
1/3 cup very finely chopped capsicum
½ tbsp. oil
3 big potatoes
50 grams green peas
50 grams cauliflower (separate the florets)
About 3 tbsps butter
Salt to taste
• Seasoning (Dry masalas)
1 tsp. ginger, ½ tsp garlic paste, 1 green chili, 6-7 curry leaves
1 ½ or 2 tbsp. pav bhaji masala (adjust as per your taste. Add more if you prefer spicer)
1 medium sized onion (nicely chopped), 3 big tomatoes (nicely chopped)
1 ½ tsp. red chili powder
1 tsp. Kashmir red chili paste (optional)
1 ½ tsp. + 1 pinch turmeric powder
• Garnishing
2 tbsps chopped coriander, a big dollop of butter, 1 lime, 1 finely chopped onion (small)
About 6 Pavs (Use bread if you don’t have pav)
Pav bhaji masher
Preparation:
1. Boil all the vegetables (cauliflowers, peas, potatoes, beans except the capsicum) in some water with a tweak of turmeric and 2 tbsps salt. Mash with a pav bhaji masher and keep aside.
2. Heat oil and 2 tbsps butter in a pan; add the garlic, ginger and sauté and green chili paste for a minute.
3. Now add the onions and sauté till they become transparent.
4. Add the sauté and capsicum for a minute.
5. Put the sauté and Kashmiri red chili for ½ a minute.
6. Add the dry masalas (turmeric powder, red chili powder and pav bhaji masala) and stir to mix.
7. Add curry leaves and tomatoes and sauté and to stir everything. Let cook on slow flame for about 10 minutes till the gravy becomes slightly dry and the oil leaves the sides of the pan. Remove the flame and mash this well with a pav bhaji masher.
8. Now add the boiled vegetables to the above gravy and mix well. Again mash with the pav bhaji masher/a ladle to mix all the ingredients in a proper manner. Add about 1 cup of water to make the consistency suitable. Add more water if required and add some salt.
9. Let cook for about 15 to 20 more minutes to stir all the ingredients. Check flavoring.
10. Add some water when the gravy seems thick.
11. Serve hot garnished with chopped coriander, a blob of butter, chopped onions and a dash of lime.
12. Slice the pavs (breads) parallel, apply butter on both sides and heat on a non-stick pan or tawa for ½ a minute on each side while serving. Serve hot with the pav bhaji gravy.
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