Pav Bhaji

12 May

Its an all time favourite of any one who has spent any length of time in Mumbai. Been wanting to make it once at least and finally tried it today. Obviously nothing around the kitchen goes perfectly well without Mom around. She’s always there to lend a helping hand when needed and give me a kick when I get lazy. So here is the way I made it (with Mom helping with the cutting :)):

a) Cut up onions, potatoes, capsicum, green chillies and cabbage into average sized pieces. Grind these to a rough paste in the Mixi.

b) Cut tomatoes into average sized pieces. Grind till the mixture is liquid, just like you would for tomato juice.

c) Cook the previous mixture very briefly in the cooker to soften the paste up a little.

d) Heat a few teaspoons of oil and fry a little more finely chopped onion along with some salt, chilly powder, turmeric and garam masala.

e) Once the mixture is absorbed by the onion, add the vegetable paste to the onion and mix well. Let the mixture simmer for some time.

f) Once its nearly cooked, add the tomato juice to it and mix well again. Let it simmer on a low flame until a boil.

g) Once all the water starts evaporating and you can see the paste clearly and not the water bubbles, you know you’re almost done. Once its a semi solid mixture, turn the gas off and let it simmer for a little while longer.

h) Serve in a plate, garnish with onions, corriander and a little butter and cheese :). If you’re really really fat conscious, you can drop the butter and cheese; but really its okay to eat a little once in a while; I’m reasonably strict about my diet myself 🙂

i) Toast the Pav’s or Bread on a flat Tava or Pan. Add a little oil to it and roast till its brownish on both sides. Eat 🙂

p.s..And yeah I remembered, the mixture splutters a lot so make sure you keep the frying pan covered while cooking. Remembered this thanks to another blog I was reading 🙂


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