Nupur's Pav Bhaji

This is probably the very first recipe of Nupur's that I've tried. Her description of the perfect Mumbai Pav Bhaji was just too tempting to pass and the results did leave us dazzled. This is something I make quite often and is particularly great when we have company because it is something that can be done in a jiffy with not much effort, and is sure to impress.

The passion with which she writes is very impressive and I admire her amazing collection of recipes - from authentic Indian fare to exotic dishes from different parts of the world. Her energy and exuberance never fail to inspire me. Thanks Nupur for having such a brilliant blog and for sharing it with us.

PAV BHAAJI

Ingredients:
Cauliflower Florets - 2 to 3 cups
Potatoes - 3 big
Green bell peppers (Capsicum) - 1 big or 2 small, chopped finely
Carrots - 2 medium, chopped into 1 inch pieces
Beans - approx 20, chopped
Peas - half a cup
Tomatoes - 2, chopped
Ginger - 1 inch, minced
Garlic - 3 to 4 cloves, minced
Turmeric - 1/4 tsp
Chilli powder - 1 to 2 tsp
Pav Bhaji masala - 1 to 2 tbsp
Oil - 1 tbsp
Cumin seeds - 1 tsp
Butter - 1 tbsp + more to spread on Pavs
Coriander leaves - for garnish, chopped
Lemon wedges & Chopped raw onions - to serve
Salt - to taste

Method:
1) Pressure cook the vegetables (cauliflower, carrot, beans and peas) with some water. Also pressure cook the potatoes separately. Peel and mash the potatoes. Also mash the veggies when cooked soft.

2) Heat oil in a pan and add cumin seeds, once they sizzle add the chopped capsicum and ginger-garlic paste and saute this till it gets tender.

3) Next add the tomatoes, salt, turmeric and cook till they are mushy. Now add the chilli powder and pav bhaji masala powder, to taste, along with all the veggies and little water if it's too thick.

4) Keep stirring this thick mixture and allow to cook for about 5-10 minutes. Be careful since this usually splatters quite a bit.

5) Add the butter to this and keep roasting till the gravy thickens and is well cooked. We like ours a bit on the thick side. Don't skip the butter.. it definitely increases the flavour of the bhaji.

6) Spread some butter/margarine on the pavs (or buns) and sprinkle some of the pav bhaji masala and toast till golden on a pan.

7) To serve, arrange buns and gravy on a plate and sprinkle the gravy with some chopped onions, coriander leaves and with a wedge of lemon on the side... You could also add a pat of butter on the gravy, if you wish. Pure bliss.

Other 'Tried and Tasted dishes' from One hot stove:

1) Microwave Sabudhana Khichdi with onions instead of potatoes.

2) Undhiyu

3) Ragda Patties


4) Chocolate Bread with walnuts and chocolate chips instead of pecans.


Well this post is off to a few events :

Zlamushka's Tried & Tasted - this month features One Hot Stove
Sia's Monthly Blog Patrol - Street Food