Pav Bhaji is a native dish of the state of Maharashtra but is very well known through out India and Indian households overseas! The Pav means bread and Bhaji means a mixed vegetable thick curry. It is served as a fast food in many of Indian restaurants and is also a big time street food in many Indian cities as well. I made this on a beautiful sunny day this summer. Me and my hubby then packed up everything in our picnic basket and went off to Charles River. Since it was a weekday, there weren't that many people on the banks of the river. We found a nice spot near the river, spread out, and munched on this Indian, spiced up, healthy delicacy!
If you are vegetarian, I gaurantee it that you will instantly fall in love with this dish and not just that if you have all the ingredients available, it can be made in a jiffy, unlike other Indian curries.
- One cauliflower - cubed.
- Two potatoes - cubed.
- One cup green peas - I used frozen.
- One tomato - finely chopped.
- One and half tsp red chili powder (or per your taste).
- One tsp dhaniya powder
- Salt per taste
- 1/4 tsp turmeric powder
- One tblsp lemon juice
- One tblsp sugar.
- Three tblsp cooking oil
- 1/4 tblsp mustard seeds
- Two or three curry leaves
- Finely chopped onions - for garnishing
- Finely chopped tomatoes - for garnishing
- Chopped coriander - for garnishing
- 6-8 buns
- In a pressure cooker, add in two glasses of water, add cubed cauliflower, potatoes, and green peas. Let it cook till 4-5 whistles or 12-15 minutes.
- Drain all the water and in a bowl mash up all the veggies.
- In a wok, heat cooking oil, add in mustard seeds and curry leaves, and let it splutter.
- Now, add chopped tomatoes and mix well till oil separates.
- Now, add red chili powder, dhaniya powder, salt, turmeric powder and mix well till oil separates.
- Add in the mashed veggies and mix well.
- Add in sugar and lemon juice, mix well and let it cook for 15 minutes. Stirring in the mean while.
- Dish out in a serving plate and garnish with chopped onions, tomatoes, and coriander.
- Serve hot with toasted pavs.
Here are some snaps of our mini-picnic.