Pav Bhaji is almost like a staple for DH. He likes it for breakfast, brunch, lunch, snack, dinner or even midnight snack. Hence he never complains when he gets Pav Bhaji for Lunch.
For this version I dont toil with the masala, veggies and butter. I pressure cook most of the left over vegetables and voila.
For today I used:
For the Bhaji- [Serves 2]
4-5 …. florets of cauliflower [Chopped roughly]
1… Medium Onion [Chopped roughly]
1…Medium Size Potato [Chopped roughly]
1… Small brinjal [Chopped roughly]
1/2… capsicum [Chopped roughly]
1…Medium Size carrot [Chopped roughly]
1 Tbsp…Pav Bhaji Masala
1 Tsp…Red Chilly Powder
Juice of 1/2 a lemon
1 Tbsp… Vegetable Oil
For the Pav:
1 Tbsp Ghee
- Heat Oil in a cooker add the jeera.
- Once it is nice and brown add the onion.
- Cook them until they are pale.
- Add the chopped veggies and enough water to just cover them.
- Let it come to a boil
- Add the turmeric and salt
- Put the lid and let it cook for about 3 whistles.
- Turn off the gas and let the steam come to rest.
- Open the cooker once it is all nice and quiet 🙂
- The veggies are completely boiled and mash worthy.
- Use a hand blender to semi churn the bhaji. We like a little rustic texture hence it is not all pasty. [In case you dont have a hand blender, just chuck 3/4 of the bhaji in a blender and churn very briefly]
- Add the pav bhaji masala and red chilly powder.
- Taste to adjust the flavour.
- Turn off the gas and add the lemon juice.
- Just to keep the pati away from frowning I add a dollop of butter on his pav bhaji.
- Heat a tava and put a few drops of ghee/butter on it.
- Cut the pav in half and place them on the tava.
- Let them be until they are nice and brown.
- Pack it for lunch with love.
This goes to Serve it Blended at Oh Taste and See
“Serve It” Series – Serve It :Blended