Pav-Bhaji by Khyati

Umm Pav Bhaji who doesn't like this very famous street food from the streets of Mumbai. This well celebrated street food is famous all over country. May be we should make it national food of India! You would rarely meet an Indian who has not had a Pav bhaji ever. I have grown up eating pav bhajis cooked by mom, aunts, friends mothers or in hotels. No matter who ever cooked I used to enjoy eating. 

When I started cooking after marriage I was always on a look out for an interesting pav bhaji recipe and finally my search ended last year when my sister in law visited us here in Australia. One fine day I returned from work to a house filled with aroma of this beautiful dish. I could smell it in the car park too. The smell was so tempting that I could not wait to dig in and without wasting a second I served myself a plate and finished it in no time. I loved this style of bhaji so much that I used to ask my sister in law to make it almost every week until she stayed with us. I did not forget to learn it from her before she left and ever since this is how I cook my bhaji. 

No looking out for any other recipe after I learnt this. Happy tummy and happy me :) 

INGREDIENTS:

6 to 8 florets Cauliflower 

1 Potato, small-sized

1 Medium-sized bowl full of Cabbage, Carrot, Eggplant, Capsicum

2 Onions, finely chopped

2 Tomatoes , chopped

3-4 tbsp Oil

1 tsp Asafoetida

5-6 Garlic Cloves, big ones

4 tsp Red Chilly Powder, adjust to your taste

1.5 tsp Turmeric Powder

1.5-2 tbsp Pav Bhaji Masala(MDH/Everest are my preferred ones) 

Salt, to taste

Butter (adjust to your preference)

Coriander, for garnishing 

STEPS TO FOLLOW:

1. Place Cauliflower, potato, cabbage, carrot, eggplant and capsicum (cut in big chunks) in pressure cooker and cook. Keep aside. 
2. Take garlic in mortar and pestle and crush it. Add red chilli powder (2 teaspoon) and mix well.Keep aside. 
3. Heat oil in kadai and add asafoetida powder. 
4. Add garlic and red chilli paste and saute for half minute. 
5. Add chopped onions and saute till translucent.
6. Add chopped tomatoes and cook. Once tomatoes are cooked and mushy add remaining red chilli powder and turmeric powder. 
7. Add pav bhaji masala and cook till oil separates. 
8. Now add boiled veges from cooker with little water from cooker. Mash while mixing. 
9. Add salt to taste and cook it for 2 to 3 more minutes. 
10. Add generous helping of butter once cooked, garnish with coriander cover and keep it for serving later. 

Author: Khyati - The PavBhaji Queen