Pav Bhaji

This used to be one of my most favourite breakfast dishes. Since I have grown up in a joint family of 15 and more, Pav Bhaji was made either as a birthday special breakfast, or a Sunday breakfast. I still remember my mother and aunts cutting up vegetables used in this dish the night before. The dining room where they cut the vegetables, would start smelling of and announcing what was awaiting us the next morning. Waking up to the smell of bhaji cooking in butter, would have me and my cousins racing to get to the breakfast table ASAP. I am not sure if I can bring that same excitement to my kids' face but I try my best to make Pav Bhaji as a Special day Dinner or to celebrate small little victories that my kids achieve in day to day life.

Ingredients:

To boil together:
3 large potatoes
2 carrots
18-20 French beans
1 cup water
1/2 tsp salt

To be chopped finely:
2-3 green chillies
2 medium onions
1 full garlic bulb
1 large green bell pepper
3 tomatoes
1 bunch spring onions
1.5 cups cauliflower-grated

Other ingredients:
2+1 tbsp butter
2 tbsp canola oil
2 tbsp tomato paste
2 tbsp Pav Bhaji masala( I used Badshah brand 1.5 tbsp and .5 tbsp roopak brand)
1/2 tsp Deghi mirch powder
Juice of a 1/2 lemon (optional)

Method:

1. In a pressure cooker cook the chopped potatoes, carrots and beans for 3 whistles, using 1 cup water.

2. Heat 2 tbsp each to butter and oil together. Add the chopped onions and fry till it becomes translucent. Then add capsicum, green chillies and 1 tsp salt. At this point the onions and capsicum will leave water. Fry till the mixture is dry and add the chopped garlic. Fry for 2 minutes.

3. Now add the grated cauliflower. Again it will leave some water. Fry the mixture till it is dry. Add 1/2 cup frozen peas.

4. Now add the chopped tomatoes and tomato paste. Fry till the tomatoes are cooked and well blended. Add the spring onions, fry for a minute .

5. Add pav bhaji masala and deghi mirch. Cook for a minute.

6. Add the boiled vegetables, lemon juice and coriander leaves. Bring the bhaji to a boil and simmer for 10 minutes, mashing it a little. Check the seasonings.

7. Turn the flame off and add a tbsp of butter to the bhaji, and cover.

8. Heat a tawa and grill the pav by adding butter to both sides, till golden crisp.

9. Serve with chopped onions, green chillies and lemon wedges.

 

10. Enjoy!