Sunday, June 10, 2012

pav bhaji, indian street food

One of the first times I truly enjoyed this dish was while we visited my grandparents in India.  We went to dinner at Havmor, what seems to be more of a fastfood restaurant but delicious nonetheless. I remember ordering this dish but not knowing that it would be doused with butter and 4 white bread buns drenched in more butter.  In any case, I devoured this meal then but now I definitely lightened up the recipe by decreasing the amount of butter used as well as swapping out the white buns for whole wheat buns.  I hope you'll try this recipe out!  

pav bhaji, indian street food
learned from my mom

1 cauliflower, chopped
1 green bell pepper, chopped
1 potato, chopped
2 carrots, chopped
1/4 bag of frozen green peas

Put all vegetables in a pressure cooker for 10 minutes and place aside for next step.

3 garlic cloves, minced
1 onion, diced
1 jalapeno, minced
1 inch piece of ginger, minced
2 medium tomatoes, diced
Rai (black mustard seeds)
Hing (asoefetida)
Everest pavbhaji masalo
Hardar (tumeric)
1/3 bag of frozen corn

In 2 tbsp of butter, add 1/2 tsp of rai and once it begins to sputter add the hing, garlic, onions, jalapeno and ginger.  Then add 2 tbsp of Everest pavbhaji masalo, salt and hardar.  On medium high heat, once evenly mixed add the diced tomatoes and cooked vegetables.  Mash the mixture and add extra masalo if necessary. Add the frozen corn and the juice of 1 lemon.  Enjoy!