Sailu’s Food recently posted this amazing recipe for Pav Bhaji, which she describes as “the quintessential Mumbai street food,” and I couldn’t wait to try it. After all, I love Indian food, and this recipe contains bunches of vegetables and lots of spiciness. So last night, while daughter E. (aka “the spice hater”) was off with friends, D. and I sat down to a great meal.
My vegan version of pav bhaji didn’t have quite as many vegetables as Sailu’s–I was missing beets, which gave hers such a beautiful, vibrant color. I also took out the oil and ghee, which are both traditional ingredients, but it still turned out delicious.
Though it wouldn’t be traditional, these curried vegetables are also excellent over rice, for those of us who want to avoid flour products. Be warned–it’s spicy! I cut down the amount of chili powder in the original recipe, but to an American tongue, it was still spicy. Fortunately, D. and I both love spicy foods, so this was a real winner. While the kid’s away, the parents can play! 😉
I served this along with another of Sailu’s recipes, but you’ll have to wait until tomorrow to find out what it was. Thanks, Sailu, for a wonderful meal!
Pav Bhaji (Spicy Mixed Vegetable Sandwiches)
- 1 large onion chopped finely
- 1 teaspoon ginger minced
- 1 teaspoon minced garlic
- 2 green chillies slit lengthwise
- 1 bell pepper finely chopped
- 3 roma tomatoes finely chopped
- 1 cup each of each: green beans, carrots, cauliflower, cabbage finely diced
- 2 cups diced peeled potatoes
- 1/2 cup frozen green peas
- 3 teaspoons pav bhaji masala spice mix available at Indian markets
- 1 teaspoon red chili powder powdered chili peppers, also available at Indian market
- 1/4 teaspoon turmeric powder
- salt to taste
- 1/2 teaspoon lemon juice
- buns called pavs, for serving (I used whole wheat hotdog buns, halved, but gluten-free bread can be used)
- Cook the green beans, carrots, cauliflower, cabbage, and potatoes in water until soft. (I did this in the Instant Pot, with one cup of water at high pressure for 5 minutes.) When they’re soft, add the peas and mash the vegetables well, in the liquid.
- Heat a good non-stick wok or large pot. Add the onions and cook, adding a little water as necessary, until they begin to brown, about 4 minutes. Add the ginger, garlic, and green chillies and cook for another 2 minutes. Add the bell peppers, and cook for another 2 minutes.
- Stir in the pav bhaji masala, red chili powder, turmeric, and salt. Add the tomatoes, and cook until they start to break down, about 5 minutes. Add the mashed vegetables and 1/2 cup water and adjust salt. Cook on low for about 20 minutes. Add lemon juice and serve on toasted buns or other bread.
Nutritional info is approximate.