Bhaji for Pav Bhaji
For a while now, I have been meaning to make Pav Bhaji. I even bought a box of pav bhaji masala from an Asian store. Somehow, I never got to it. Then I got a nudge from Sanjay Thumma’s post on bhaji. I realised that bhaji is a traditional dish that does not seem to have many ways of doing and it is basically bringing together the vegetables to the right consistency and flavour. Hence, this time I wasn’t really hunting for anything unique or novel but just wanted my bhaji to taste as authentic as possible. I did not get to make the pav this time, but some othe time may be. For those of you who have not heard of this dish, it is a popular Indian dish especially good at wee shops that too roadside shops usually. It consists of white roll, pav and the bhaji is minced vegetables made into a thick spicy gravy. Here is how I did it…
2-3 cups well cooked mixed vegetables (like carrots, peas, beans, cauliflower, broccoli, green pepper, peas and do not forget potatoes)
4-5 tomatoes, finely chopped
1 big red onion, finely chopped
1-2 teaspoon ginger paste
1 teaspoon green chilly paste (you could skip this and use only chilly powder)
1 teaspoon corainder powder
½ teaspoon cumin powder
1 teaspoon cumin seeds
2 teaspoons pav bhaji masala (if you do not have any, use garam masala)
1 generous teaspoon kasoori methi (dried fenugreek leaves)
Lime wedges and chopped coriander while serving
Heat some oil and add the cumin seeds, once it crackles, add onions and fry until it turns pink
Add the mixed vegetables and mash well using a potato masher.
Add required salt and if needed some oil and water and cook for about 10 minutes. Ensure the vegetables do not stick to the pan and if needed keep adding little water.
Once it all comes together as a thick gravy, take off the flame. Squeeze some lime before serving and garnish with some coriander leaves.
Serve with toasted white rolls (pav) and enjoy!