Sunday, April 8, 2007

Pav Bhaji

After a day long trip with kids in the park for Easter egg hunt I was pretty much tired and ready to fall. Best part of living in Bay area is the wide variety of cuisines that you get to enjoy. Indian restaurants a dime a dozen, in reality you never miss Indian food. One of my favorites is a bakery called Passage to India, their cakes tastes just like cakes in India especially Pineapple and Black forest, Store carries nice variety of cookies and breads, so picked few desi cookies and pav buns.

Pav Bhaji to me growing up in south was pretty much like a chaat variety that one would eat in a restaurant or on roadside stalls.So when I started making this I would make it like Potato mush with Pav masala. Later a dear friend from Bombay gave me Pav Bhaji 101 . So this is her version

2 Potato peel and cubed
1 big onion chopped fine
1 big tomato cubed into small pieces
1 big capsicum cubed into small pieces
1 cup mixed veggies (carrots, peas , beans ) this is optional

For masala
2 tbsp Pav masala
1 tbsp ginger garlic paste
2 tbsp butter

Pav bread

1. boil all the vegetables ,except onion and tomatoes in a pressure cooker
2. heat 2 tbsp on butter in pan, add ginger garlic paste and onions
3. once onions turn brown add tomatoes and fry till tomatoes turn soft
4. add boiled vegetables and mash well with potato masher
5. add pav bhaji masala and salt.
6. mix well add water if consistency seems thick
7. toast Pav buns on both sides with a little butter
serve hot with onions and lemon wedge.


Asha said...

Ooh! Sreelu,what a treat? I love Pav Bhaji.I use MDH Pav Bhaji masala.Yummy!


utterly, butterly delicious

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