How are you doing?? It’s been over four months since I have stopped eating any kind of street food or take outs. And last week I was craving for some Pav-Bhaji. So I asked my mom to cook some for me. Also my best friend, Sneh has recently shifted to another country with her husband and was asking for the recipe. So I had the perfect excuse. It’s a Maharashtrian dish, delicious thick Vegetable Curry (Bhaji) with some soft bread (Pav). I hope you enjoy.
- 2 green finely cut chilies
- 1 carrot (Julian cut)
- 4 medium sized potato (half boiled and roughly mashed)
- 4 small sized eggplants (half boiled and peeled and roughly chopped)
- 200 gm peas (half boiled)
- 1 capsicum (Julian cut)
- 100 gm cauliflower or cabbage (Julian cut)
- 3 medium sized onion (Julian cut)
- 3 medium sized tomato (Julian cut)
- 1 Tbsp ginger garlic paste
- 2 Finely chopped green chili
- 1 Tsp Kasuri methi
- 3 Tsp pav bhaji masala
- ½ Tsp turmeric
- 2 Tsp Kashmiri red chili powder
- ½ Tsp cumin powder
- ½ Tsp coriander powder
- fresh coriander for garnishing
- Salt to taste
Now Let’s get to cooking, shall we!??
How To :
Now there are two main parts in making the Bhaji. First is veggie mash and second is the curry base.
- Half boil Potatoes and Eggplants and Peas separately.
- Make Paste of Garlic and Ginger
- Saute Capsicum on high heat for a couple of minutes.
- Add finely chopped green chili. Keep stirring it.
- Add cauliflower/ Cabbage.
- Keep stirring it on medium flame.
- Add half of the ginger garlic paste and crush Kasuri methi with your hands and sprinkle it and again, Stir.
- Now you can add 1 tbsp Butter.
- Mix everything well.
- Add 1 tsp pav-bhaji masala.
- Mix it all up and keep stirring it for a couple of minutes.
- Almost done with the mash. Now add potato & eggplant (Don’t forget to get rid of the skin of both of them).
- Mash it all up in the pan and keep stirring and mashing for 6-7 more Mins.
- Add little more butter if needed (DO NOT ADD WATER).
- Take it out in another bowl and put it aside.
- You can use thick bottom tawa. We used the same Kadhai cause it had all the flavors of vegetables in it.
- Now add 2 tsp oil with some butter.
- Add rest of the ginger garlic paste (Stir it for 10 seconds).
- Add onion and saute it till soft and transparent.
- Add rest of pav-bhaji masala with all the dry spices and stir well.
- After 2-3 minutes add crushed tomato and mash it up in the pan.
- Keep stirring it till you see oil on the edges.
- Add the vegetable mash and mix it all up.
- Mash it for 5 more mins.
- Add red chili powder (Kashmiri Mirch is recommended) & salt to taste and mix well.
- Now you can go ahead and add water (1 ½ cup). Don’t add too much cause it will get too runny and won’t taste that good.
- Let it simmer on low heat for 6-8 minutes.
- Add a dollop of butter and finely chopped coriander.
- Shallow fry the bread on tawa with (or without, totally depends on you) some butter. You may sprinkle some chili powder on butter to make it spicier if you want.
I know I have used ‘stirring’ word way too many time. Sorry.! But the taste is worth all the hard work. Usually, street vendors have the Curry base and Veggie Mash ready and they mix curry base and veggie mash on big frying pan on a stove with crazy high flame and serve with some raw onion and lemon slice and of course the spicy Pav. I hope you enjoyed the post. Let me know if you make this dish. I would love to see the end results.
Take care. Loads of Love. ❤
P.S. I was editing this post last night and had it again. 😀
(All the Photos are taken from my phone and without any effects)