My DD is back from college for the summer! It’s a mixed blessing to have her home. I miss her while she is away and enjoy having her around – It’s funny how the dynamics change with one less child in the house. That being said…the house does seem quieter with her at school 🙂

When she first got here, I asked her what she was craving. I was pretty sure the food from the dining hall had become routine and boring (although today’s university cafeteria’s serve food that is better in quality and taste then when I was in college!)

Of the many things she wants to eat – I was fairly appalled that Taco Bell was at the top of her list. Here I thought she would want home-cooked meals, but no – Taco Bell.  Any of my family that is reading this post will understand this craving – Taco Bell is a long time family favorite – actually it is a long time Indian fast food favorite. Once upon a time, a long – long time ago, TB was one of the few fast food restaurants that served ‘vegetarian’ flavorful fare (i.e. bean burritos, encharitos, tostadas…..) that wasn’t a cheese ‘sandwich,’ a salad, or a boiled vegetable plate.

Of course this was long before we all learned how bad fast food is for our health. And given my personal focus on eating fresh, whole foods – my daughter wanting Taco Bell was troublesome. She of course reminded me that she is an adult…..and she got to enjoy her fare.

Luckily, she was also craving some home cooked meals. One of her favorites is a street food famous in Mumbai called Pav Bhaji. Bhaji is Hindi for vegetables, and the word Pav derives from the Portuguese word for bread – Pao. The Portuguese were early settlers along the southwestern coast of India and brought with them many influences – the most important – the introduction of the chili pepper in the early 1500’s! India did not have any chili peppers before this – the main seasonings used to provide ‘heat’ before their arrival were garlic and peppercorns.

Pav Bhaji is wonderfully spicy, fragrant and oh so satisfying! Made of sautéed vegetables mashed until soft and almost silky. This concoction is then served with Pav, buttered and grilled until it develops a golden crust.

As with so many things in India, there are different versions of this dish. Traditional versions use butter singularly and the vegetables are mashed until almost a puree. I sometimes make it like this (my daughter likes this richer version) – or if I am feeling especially healthy – I will make it with coconut oil and add more veggies like mashed sweet potatoes, shredded beets, and shelled edamame which all help to add some texture to the dish.

Either way, this is a very tasty dish, and although the ingredients vary, the method to make it is similar.  I’ve included recipes for both versions – each can work for a quick snack – or if you whip up a quick side salad and you can serve it as a meal…..

 

Ingredients

Pav Bhaji – The “Evil” Version

serves 6-8 as a snack or 4-6 as a meal

4 tablespoons butter

1 teaspoon cumin seeds

6 ounces onions – chopped fine

6 ounces green bell pepper – chopped fine

2-3 cloves garlic – chopped fine

1 inch piece of ginger – chopped fine

(you could also combine the garlic and ginger in a blender with a spoon of water and make a paste)

4-6 roma tomatoes – chopped

2 teaspoons ground cumin seeds

2 teaspoons ground coriander

1/2 teaspoon red chili powder (or to taste)

1/2 teaspoon ground turmeric

2 tablespoons pav bhaji masala **

1 teaspoon amchur powder (dried mango powder) – optional

2 cups cauliflower – stem and leaves removed, chopped into large flowerets

2 medium potatoes – rinsed, peeled and chopped in half

2 carrots – grated

1 cup frozen green peas – allowed to thaw

1 cup frozen roasted corn – allowed to thaw

1 tablespoon tomato paste

juice of 1 lemon

salt to taste

2 tablespoons chopped cilantro – use leaves and tender stems

 

Pav Bhaji – The ‘Good” Version

2 tablespoons of coconut oil

2 tablespoon of butter (omit if a healthier version is desired or if vegan)

6 ounces onions – chopped fine

6 ounces green bell pepper – chopped fine

2-3 cloves garlic – minced

1 inch piece of ginger – chopped fine or grated

4-6 roma tomatoes – chopped

2 teaspoons ground cumin seeds

2 teaspoons ground coriander

1/2 teaspoon red chili powder (or to taste)

1/2 teaspoon ground turmeric

2 tablespoons pav bhaji masala **

1 teaspoon amchur powder (dried mango powder) – optional

2 cups cauliflower – stem and leaves removed, chopped into large chunks

1 medium sweet potato – rinsed and chopped in half (peeling is optional)

1 carrot – grated

1/2 cup raw beets, grated

1/2 cup shelled edamame

1/2 cup frozen green peas – allowed to thaw

1/2 cup frozen roasted corn – allowed to thaw

1 tablespoon tomato paste

juice of 1 lemon

salt to taste

2 tablespoons chopped cilantro – use leaves and tender stems

 

Garnishes and sides

hamburger buns

finely chopped onions

finely chopped cilantro

finely chopped green chili

lemon wedges

chaat masala

 

Method

1. Using a steamer or a steam basket – steam cauliflower, potatoes  (or sweet potatoes) and carrots. Once cooked, mash and set aside.
2. Heat butter (or oil) in a large wok or frying pan on medium high heat. When hot, add cumin seeds. Once cumin seeds sizzle, add onions and green peppers. Saute until onions are slightly golden on the edges. Add garlic and ginger. Stir and cook for another minute.
3. Add grated veggies, stir and allow to soften.
4. Now add tomatoes. Stir well and allow tomato mixture to cook until thoroughly softened and reduced in volume. This should take about 8-10 minutes – continue stirring and mashing with the back of the spoon, When finished, the tomatoes should release some of the butter.
5. Add dry spices – ground cumin, ground coriander, chili powder, turmeric, pav bhaji masala, amchur powder. Mix spices to incorporate thoroughly.
6. Add steamed vegetables to the tomato/onion mixture. Mash until well incorporated.
7. Add the rest of the vegetables, if using.
8. Add tomato paste if using. Stir and then add salt, lemon juice, and cilantro. Mix well.
9. Split hamburger buns, butter the insides.
10. Heat a griddle and place the buns, buttered side down on to hot griddle. Flatten with the back of a spatula and cook until golden brown and crispy.
11. Serve Pav Bhaji warm, garnished with you choice of toppings, alongside the toasted hamburger buns.

Notes:

• I use Badshah Brand Pav Bhaji masala and Chaat masala – there are other brands available, but I find this one suits my tastes the best.

Quick note – we are in the middle of a kitchen renovation over here so I apologize for the poor quality of the pictures. The worst thing is having very little counter space, the best is learning that I can cook anywhere!

Enjoy and please let me know your thoughts.

Shruti