How many recipes can you claim that you know are super healthy and lip-smacking delicious? Well, this post is about that recipe which is absolutely delicious, even by a kid’s palate, and includes a bunch of vegetable rich in vital minerals and vitamins. This Pav Bhaji recipe is my favorite as I get to finish off the leftover vegetables in my fridge with this recipe.
Healthy Street Food! Doesn’t this sound a bit of an oxymoron? Well, this recipe defies the general notion that street food is generally unhealthy and excessively spicy. What I love most about this recipe is that I get to use whatever vegetable I have in my veggie bin of my refrigerator. Options are endless as I use anything from Pumpkin, Gourds, Capsicum, Bell Peppers, Tomatoes, Green Bananas, Garlic, Potato, Onions, Spring Onions, Cauliflower and maybe even a quarter of a Aubergine or half a head of Cabbage. Please don’t judge me but cooking for two isn’t an easy job. You see, often I end up with leftovers which aren’t always sufficient to make another dish for even a single person. So, by the end of a week or 10 days, I gather all the leftover vegetables and make the bhaji dish for Pav Bhaji.
Let me be brutally honest with you, I don’t get enough time to bake Pavs for this recipe. However, I have the next best option available to me. Right next to my place I have the wholesale store selling freshest of fresh breads and buns. They stock freshly baked Pavs every day and practically make it unnecessary for me to bake at home.
So, here’s the recipe for the bhaji of Pav Bhaji, sing those ingredients which normally goes into one. The Pav recipe will follow soon.
- 1 cup Potatoes – Cut in Cubes
- 1 cup Cauliflower – Cut in small florets
- 1 cup Onion – Cut in small cubes
- 1 cup Tomatoes – Cut in small cubes
- 3/4 cup Capsicum – Cut in Small cubes
- 2 tbsp Garlic – Chopped
- 1/2 cup Peas
- 2 tbsp Pav Bhaji Masala
- Salt To Taste
- 2 tbsp Butter
- 1/4 cup Chopped Coriander Leaves
Pressure cook all the vegetables together along with some salt and water. Cook them till the potatoes and cauliflower are cooked till soft.
Allow it to cool down on its own.
Now, heat the butter in a kadhai or a non-stick pan and add the boiled vegetables. Fry these vegetables on medium-high heat till the water has been reduced completely.
Now add the Pav Bhaji Masala and fry till it dries up completely. If you find it sticking to the bottom of the pan then add some water and allow it to simmer for 15-20 minutes with the lid on to the pan.
After it has been cooked and the colour has changed to reddish brown, take it off the heat and garnish it with some chopped coriander leaves.
Serve it with Pav buns slightly toasted with butter or slices of bread toasted again with some butter.