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Saturday, December 5, 2009

Paav Bhaji


A popular and much loved food all over India, Paav Bhaaji is a speciality of Western India. This is a spicy blend of vegetables in tomato gravy & spices, served with pav that is toasted with butter. Paav means "a small bun", while Bhaaji means "vegetable".

Ingredients:
  • 8 paavs (small squares of white bread, about 4" x 5" size)
  • Butter: 4 tbsp

For Bhaji:

  • Mixed vegetables: beans, carrots, cauliflower, potatoes, etc.), finely chopped 3-4 cups
  • Potatoes, boiled & mashed: 1 & 1/2 cups
  • Carrots, finely chopped: 1/2 cup
  • Green Beans, finely chopped: 1/2 cup
  • Cauliflower, finely chopped: 1 cup
  • Capsicum, finely chopped: 1/2 cup
  • Peas, shelled: 1/2 cup
  • Onions, finely chopped: 1 cup
  • Tomatoes, finely chopped: 2 cups
  • Ginger & garlic paste: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Red chilli powder: 1/2 - 1 tsp
  • Paav bhaji masala: 2 tbsp
  • Buter: 4 tbsp
  • Salt to taste
  • Juice of 1 lemon (to taste)

To Garnish:

  • Onion, finely chopped: 1 large
  • Coriander, finely chopped: 1 - 2 tbsp
  • Lemon wedges

Method:

  1. Boil water in a pressure cooker, add the mixed vegetables and a little salt and pressure cook the mixed vegetables (except capsicum, onions & tomatoes) till tender and soft. Drain out water and keep aside.
  2. Heat a large & heavy-bottomed pan and melt butter on medium flame. Add chopped onions, saute a little, add capsicums and saute for 2 more mins.
  3. Add add ginger-garlice paste and fry till onion is translucent. Add the chopped tomatoes, mix and cook till oil separates.
  4. Add turmeric powder, chilli powder, paav bhaji masala & salt, mix well and cook for 2-3 mins. Add the boiled vegetables, 1/2 cup water, mix with the masala and bring to a boil.
  5. Simmer till gravy is thick, continuously stir and mash thoroughly to a course texture using a potato masher / slotted spoon.
  6. Add a table spoon of butter, mix and cook for a 2-3 more mins, Turn off the fire, add lemon juice, stir and mix well. Garnish with chopped onions, coriander, lemon wedges and a block of butter.
  7. To serve, slit the paavs / buns half horizontally (leaving one edge attached) and apply butter. Place the buns open & face down on the heated tawa / griddle till the surface is golden and crisp. Flip and repeat on other side.
  8. Serve the paavs with the hot & sizzing bhaji, garnished with finely chopped onion and lemon wedges.

Paav Bhaji is a wholesome meal with a combination of vegetables and bread. Paav Bhaaji is also a hot favorite Indian street food and you will find scores of vendors in streets all over Mumbai stirring up the dish on huge sizzling pans.


Sending this to RCI-Mumbai guest hosted by Lakshmi and event by Lakshmi Krishnan and
Radhika and Sudeshna's event, Foods for 7 Stages of Life-Kids Special

1 comments:

Shama Nagarajan said...

nice recipe

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