Friday, 11 March 2011

Pav Bhaji - Mumbai Style

I enjoy preparing street food at home. Today I am blogging Mumbai's famous street food Pav Bhaji. This is a spicy blend of vegetables mixed in a tangy tomato gravy served with lightly toasted buttered pav. It's a filling evening meal.

  • 2 large potatoes
  • 2 cup cauliflower cut into florets
  • 1/2 cup carrot
  • 1/2 cup green peas
  • 2 finely chopped onions (chopped in a food processor)
  • 3 finely chopped tomatoes (chopped in a food processor)
  • 1 finely chopped Green bell pepper
  • 1-2 tsp red chilly powder
  • 1/4 tsp turmeric powder
  • 3-4 tsp pav bhaji masala (adjust as per your taste)
  • pinch of hing/ asafoetida
  • 1 lemon
  • chopped cilantro
  • 3-4 tsp salted butter
  • 2-3 tsp Oil


    Boil the potatoes, cauliflower, peas and carrots in a pressure cooker and take 2 whistles or in a microwave till they are soft. Do not drain the excess water we can use later to make a gravy. Heat the butter and oil in a large pan, add pinch of hing, add the onion and fry till they are soft. Now add bell pepper and let it fry with onions until tender. Cover the pan with lid. When onions and bell pepper are cooked add the tomatoes and simmer till the oil separates or till tomatoes are soft. Add the turmeric powder, chilly powder, pav bhaji masala, squeeze lemon juice and salt and mix it well. Add the boiled vegetables and mash thoroughly using a potato masher. Add water depending on how much gravy you want. Let the gravy simmer for 4-5 minutes and at the end garnish with chopped cilantro.

    Slice each pav into 2 horizontally. Heat a pan and add little butter, sprinkle some red chilly powder and pav bhaji  masala and cook the pav on both sides till the pieces are lightly browned.

    Serve bhaji hot with chopped onions, butter, lemon wedges and pav.

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