Pav Bhaji

One of my fondest memories was traveling by motorcycle to the cave temples and hill stations in the Maharashtrian state of India. India is famous for her delectable "road foods" and one of my favourites is Pav Bhaji. "Pav" simply refers to a small bun or bread and "Bhaji" is the Marathi word for a vegetable dish. This spicy snack is made of garden fresh vegetables stewed in spices, topped with butter, chopped red onion and coriander leaf and accompanied by buttery Pav.

In a saucepan, chop 4-5 cups of the following vegetables:

Potato, cauliflower, green pepper, carrots and tomato. Cover with water and bring to a boil. Reduce heat and let the vegetables simmer covered until soft. Add 1 cup of shelled or frozen peas and cook for 3-5 minutes. Reserve 1/2 cup of the excess water, drain the rest and  mash vegetables with potato masher. 

To a medium heat pan add 2-3 tbsp of ghee or vegetable oil and
1 small onion chopped. Stir until lightly browned and then add the following:

1 tsp garlic paste
1 thumb of finely chopped ginger
1-2 green chilies chopped

 Stir until aromas are released, then add prepared Pav Bhaji Masala *(see below). Fry until oil begins to separate then add the 1/2 cup of reserved cooking liquid. Stir until a good paste forms and add the mashed vegetables. Combine all materials well. Add salt to taste. 


Serve on top of buttered Pav and garnish with butter, chopped red onion and coriander leaf.

*Pav Bhaji Masala

2 tbsps coriander seeds
1 tbsp cumin seeds

2 black cardamom pods
3 pods green cardamom seeds removed
2 red chilies
1 tbsp amchur ( dry raw mango ) powder
6 cloves
1"piece of cinnamon
2 star anise
1 tsp fennel seeds
1 tsp ginger powder

1/2 tbsp turmeric powder

pinch of asafoetida

Slowly dry roast the listed ingredients in a pan until aromas are released,  then grind in a spice grinder. 

Add 1 tbsp of garam masala for final grind.