Sunday, June 14, 2009
Pav Bhaji always reminds me of the streets of Mumbai and the road side thela walas. It is indeed a speciality of Mumbai and why should it not be....its an amazing snack. I always love to eat Pav bhaji and learnt to make it the exact way. My method included ginger and garlic but you can make without these two ingredients and still it will taste the same. Check out the ingredients and method of making this dish.
8 Mumbai Pavs
1 Tomato (chopped)
1 Onion (chopped)
1 Bell Pepper/Capsicum (chopped)
1 cup other veggies (cauliflower, carrots, peas etc., chopped)
2 tsps Pav Bhaji Masala
1 tsp red chilly powder
¼ tsp turmeric powder
½ tsp ginger
2 cloves garlic (crushed) - Optional
corriander leaves (to garnish)
salt to taste
Set aside 1 chopped onion for garnishing. Cook mixed vegetables, potatoes and peas in a pressure cooker. Don't add too much water while cooking. After the vegetables are done, drain and mash them coarsely. Heat butter (or oil) in a pan and fry onion and ginger/garlic. When onions turn translucent, add bell peppers and tomatoes. Continue frying till it turns soft. Now add Pav Bhaji Masala, chili powder, turmeric powder, salt and fry for another couple of minutes. Now you can add the mashed vegetables. Turn up the heat and continue stirring till everything is well incorporated. Take off the stove when the bhaji is thick. Cut Pavs in half horizontally and lightly coat it with butter. Roast them on hot griddle just before serving. Garnish Bhaji with chopped coriander leaves, chopped onions and a thin wedge of lemon.