PAV BHAJI[50]

Saturday, February 15, 2014

A mouth watering Indian-Maharashtrian Breakfast-Starter-Snack-Meal, eaten hot right from the griddle.
Mumbai Pav Bhaji

(6-8 Servings)

Ingredients for the Pav
8 - Pavs (Bread)
2 Tbsp - Butter
1 tsp - Pav bhaji masala (available at most Indian grocery store)

Ingredients for the Chilli- Coriander paste
3 to 4 whole - Dry kashmiri red chillies (deseed and soak in warm water for 15-20 minutes)
1 Tbsp - Coriander leaves{Cilantro}(chop)
1 clove - Garlic
2 tsp - Lemon juice

Ingredients for the Bhaji
3/4 cup - Potatoes (with skin) (boiled and mashed)
3/4 cup - Bottle Gourd {Gheeya} {Loki} {Doodhi} (chopped finely and boiled)
1 cup - Cauliflower (chopped finely)
1/2 cup - Green Peas
1/2 cup - Carrot (chopped finely)
1 cup - Onion (chopped finely)
3/4 cup - Capsicum (chopped finely)
2 3/4 cup - Tomatoes (chopped finely)
1/2 tsp - Turmeric {Haldi} powder
1/2 tsp - Chilli powder
1 1/2 tsp - Pav bhaji masala (available at most Indian grocery store)
1 tsp - Lemon juice
1/2 tsp - Black salt {Kala Namak, Sanchal}
To taste - Salt
4 Tbsp - Butter

Method for the Chilli-Coriander paste
Blend the chillies in the mixer.
Then add the coriander leaves, garlic, lemon juice and blend further.

Method for the Bhaji
Boil the cauliflower, peas and carrot.
Heat the butter, add the onions, capsicum and saute for 2 minutes.
Add the chilli-coriander paste and tomatoes.
Simmer it and mash well.
When the oil separates add the turmeric powder, chilli powder, pav bhaji masala, black salt, salt and cook for 2 to 3 minutes.
Add the boiled vegetables, potatoes, bottle gourd and mash thoroughly.

Serving:
Slice each pav (bread) into two horizontally.
Apply a little butter in each side and sprinkle pav bhaji masala on it.
On a griddle {tava} cook the pav on both sides till brown.
Garnish with chopped onions and coriander, lemon juice, butter and serve hot with the bhaji.