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Ingredients
for the bhaji
1 small gobi (cauliflower head)
2 large potatoes
1.5 cup peas
1 cup chopped carrot
1 shimla mirch (bell pepper or capsicum) - optional
1.5 to 2 tablespoon pav bhaji masala
¼ or ½ teaspoon garam masala powder
½ or 1 teaspoon dry mango powder (amchur powder) - add only if you feel that the bhaji does not have a tang to it - optional
¼ teaspoon asafoetida powder (hing)
2 cups water or veg stock
4 to 5 tablespoon oil or butter at room temperature
regular salt or rock salt (sendha namak) as required
for dry roasting
3 to 4 dry red chilies - adjust as required) - i added 6 stick red chilies and the bhaji was a bit spicy.
1.5 or 2 tablespoon coriander seeds
for the tomato puree
2 inch ginger - peeled and chopped
1 green chili - chopped
2.5 to 3 cups chopped tomatoes
for garnish and serving accompaniments
1 large lemon - quartered
¼ cup chopped coriander leaves for garnishing
15 pavs or buns or bread - sliced or halved and lightly pan fried in some butter or oil
Instructions
preparationRinse, peel and chop all the veggies.
First steam or pressure cook all the veggies, except capsicum till they are completely cooked.
In a kadai or pan, dry roast coriander and dry red chilies till they become aromatic and crisp.
Remove them in a plate and allow to cool.
When cooled, grind both coriander seeds and dry red chilies in a dry grinder to a fine or semi fine powder.
Chop the tomatoes, ginger and green chili. Blend all three of them to make a smooth puree.
making no onion no garlic pav bhaji
Heat oil or butter in a kadai or pan. Splutter the cumin first.
If adding capsicum/green bell pepper, add these now and saute till they are almost cooked.
Add the tomato-ginger-green-chili puree and stir. Saute the puree for a minute.
Add the freshly ground coriander-red chili powder and stir.
After 4 minutes, add the red chili powder, pav bhaji masala and garam masala powder.
Lastly add the turmeric powder and asafoetida.
When you see the oil leaving the sides of the masala, then add the cooked veggies.
Stir well. pour water.
With a potato masher, mash the veggies directly into the kadai or pan. Be careful when doing so, so that mixture does not come out.
Don't mash completely and make a puree. Some bite and texture should be there.
Add salt simmer on a low flame for 10-12 minutes. stir occasionally.
If you feel the bhaji to be of thick consistency, then add little water.
When the bhaji is simmering, you can slice the bread or rolls/pav and pan fry them with some oil or butter.
Serve the bhaji hot with some lemon wedges, coriander leaves and topped with some butter or oil along with the lightly pan fried bread.
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