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 version 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.
Pav Bhaji (Spicy Mixed Vegetable Sandwiches)
For another take on this delicious dish, check out my Dal Bhaji version.
- 1 large onion chopped finely
- 1 tsp ginger, minced
- 1 tsp minced garlic
- 2 green chillies, slit lengthwise
- 1 bell pepper, finely chopped
- 3 roma tomatoes, finely chopped
- 1 cup each of each of these vegetables, finely diced: green beans, carrots, cauliflower, cabbage
- 2 cups diced peeled potatoes
- 1/2 cup frozen green peas
- 3 tsps pav bhaji masala (spice mix available at Indian markets)
- 1 tsp red chili powder (powdered chili peppers, also available at Indian market)
- 1/4 tsp turmeric powder
- salt to taste
- 1/2 tsp 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 pressure cooker, 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.
Preparation time: 15 minute(s) | Cooking time: 1 hour(s)
Number of servings (yield): 6
Nutrition (per serving, without buns): 69 calories, 3 calories from fat, <1g total fat, 0mg cholesterol, 35mg sodium, 520.6mg potassium, 14.9g carbohydrates, 4g fiber, 5.4g sugar, 3.3g protein.
Though it wouldn’t be traditional, this is 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!
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