Pav Bhaji - a quintessential food of mumbai was invented to feed the mill workers. The food that is easy, affordable & nutritious too as it has got all vegetables. An excellent dish to satisfy the hunger quickly.
Its raining here heavily as monsoon has started. Thought of having hot baji and pav. So made it dinner of the day in low calorie version. Here is how i made it.
(Serves 3 to 4 people)
- Pav bread - 10 to 12 pieces
- Onion - 3 nos. (1 to be chopped & kept for garnishing)
- Potato - 4 (medium)
- Tomato - 2 (medium)
- Carrot - 1 small (optional)
- Green Chillies - 3 nos.
- Coriander Leaves - chopped 1 tbsp
- Ginger - 1" piece
- Garlic - 8 cloves
- Lemon wedges - of 1 lemon
- salt to taste
- Pav baji masala - 1 tsp (or as required as per flavour preference)
- Red Chilli Powder as per taste (use Deggi mirch powder for rich color)
- Oil - 1 tbsp
- butter - 5 tsp
- Boil, Peel & mash Potatoes. you can boil carrots also together.
- Chop onions finely. Keep one chopped onion for garnishing
- Grate tomatoes (this helps tomato blend with the gravy well thus enhancing its color, flavour and taste)
- Finely chop green chillies and coriander leaves
- Grate ginger and garlic (or you can even grind to paste) or crush nicely with a pestle (i do it sometimes)
- Heat oil in a pan. Add chopped onions and saute till golden brown
- Add green chillies, ginger garlic and stir fry for 30 seconds.
- Add grated tomato and cook till oil separates
- Add boiled & mashed carrots and potatoes
- Add pav baji masala, red chilli powder (kashmiri chilli powder / Deggi mirch powder will give you colour too or use everest tika lal) and mix well
- add 1 and 1/2 cup water and bring to boil
- Cook for 15 minutes in low flame or till the mixture becomes semi solid.
- Remove from flame, add a tsp of butter and mix well
- Heat a tawa, apply some butter and place the pav bread on it. You can have soft as well as crispy pavs. For soft pavs, just place both sides on the greased tawa only for a minute. For crispy pavs, just reduce the flame and cook both sides for a little long time, till it turns kadak (crisp).
Place the hot pavs in a plate. Pour baji on the side. sprinkle chopped coriander leaves and finely chopped raw onions over it. Place a lemon wedge on the side which can be squeezed over the baji while eating as per the taste preference.
Variation : Can add finely chopped, boiled and mashed Capsicum, Beet root. If you add beetroot, it will get a rich pinkish red color as seen in the photo below