Bombay Pav Bhaji

INGREDIENTS:
1 big onion (chopped into small squares)
3 big garlic cloves
2 tspns grated ginger
3-4 tbspn tomato puree
3-4 green chillies (I ran out of green chillies hence I've used the red one here).
Butter and fresh coriander leaves for garnishing.
1-2 tbspn of oil

VEGETABLES THAT WILL GO INTO THE PAV BHAJI:
1/2 cup Peas (Do not use too many peas else it will make the Pav Bhaji sweet).

3/4 cup finely chopped Green Capsicum.

1 Cup Cauliflower (wash well and cut into medium or small florets).

1 big boiled and mashed potato.

OTHER INGREDIENTS/SPICES USED:
1/2 tspn cumin (Jeera)
1/4 tspn Turmeric powder
1 tspn Dry mango powder
3-4 tbspn of Pav Bhaji masala (available in all Indian stores)
Salt as per your taste.

METHOD:
Heat oil on a medium flame.

Once the oil is hot add the cumin.

Let the cumin sputter and then add grated (or finely chopped) ginger and garlic.

Add finely chopped onions and cook on a medium flame.

Add green chillies (finely chopped or slit lengthwise).

Stir and cook on a medium flame till the onions turn brown.

Add Peas.

Add capsicum.

And the Cauliflower.

Stir well and continue to cook on medium flame for about 1-2 minutes.

Add salt as per your taste.

Add Turmeric powder.

Stir again.

Lower the flame and let all the vegetables cook on a low flame. I have kept a heavy jug (filled with water) on top of the lid so the veggies can cook faster in the steam created inside the utensil hence reducing the cooking time.

After about 6-8 minutes open the lid and stir again.

The veggies would be soft and cooked well by now. You can smash the veggies with the back of a spoon completely to form a smooth texture or smash half way through if you prefer a coarse texture depending on how your family likes it, as one of the important characteristic of Pav Bhaji is that the vegetables used in it are mashed.

Add the tomato puree. I use the ready puree as it gives a very nice color to the Pav Bhaji.

Stir well.

Add some water if the Pav Bhaji is too thick in consistency (about 1/2 cup of water).

Mash the potato with hand and add.

Add some water (to get the consistency you want, however Pav Bhaji is always a little on the thicker side and not runny).

Add the Pav Bhaji Masala.

Add dry mango powder and let it come to a boil. Switch off the gas after 2-3 minutes of boiling.

When you serve the Pav Bhaji squeeze some lemon juice into it and mix well. Garnish with chopped onions (Kachumbar) and fresh coriander leaves. Finally add a dollop of butter in the center and now enjoy it with bread (Pav).
OR
Just add the butter and fresh coriander into the Pav Bhaji and serve the Pav Bhaji with onions (Kachumbar), bread (Spread Butter on the bread and make it crispy on a low flame in a non stick pan) and a piece of lemon on the side. So your guests/family can add onions and lemon on their own as per their taste (as not everyone may want to add too much of onions).

You can also use other vegetables in your Pav Bhaji like finely chopped french beans and/or finely chopped carrots. However use less of carrots as it may make the dish a bit sweet. You can make your own permutations and combination of which veggies you want to use. Remember to mash the vegetables once its all soft and cooked.

****To make the Kachumbar (onions) chop red onions. Add some salt, squeeze some lemon juice. Add finely chopped green chillies and garnish with fresh coriander. (Optional-You can also add chat masala ).

“My own prescription for health is less paperwork and more running barefoot through the grass” ~Leslie Grimutter