Pav bhajee
This recipe has a very interesting history and its laudable that such a simple yet delicious preparation finds itself on the menu cards of Indian restaurants all over the world.
I wonder if I would be able to do justice to this recipe. This is my version of it and I hope I am close to the original recipe though hitting on the exact one is too good to be true.
There is some explaination required for the pav that I have put in the picture….the local baker here doesn’t get pavs and since we enjoyed the bhajee with the locally made slightly sweet buns, I thought why not put it up on the blog so that even those of you who love bhajee but thought that the bread is not the right choice can go ahead and enjoy this recipe.
Ingredients:
1. 1 cup each of chopped carrots, beans , potatoes, cauliflower florets and peas
2. Two medium onions chopped fine
3. Two medium tomatoes chopped fine
4. Two medium capsicum chopped fine
5. 2 tablespoons Everest pao bhajee masala , half a teaspoon of coriander powder and garam masala powder, ¼ th teaspoon turmeric powder and one teaspoon kashmiri red chilli powder and salt to taste
6. Two tablespoons butter
7. One small onion chopped fine and some finely chopped coriander leaves for garnishing
Method:
1. Pile up all the vegetables listed first in a pressure cooker .
2. Add half a cup of water and give one whistle on medium flame.
3. When the steam comes off and the vegetables are still warm, with a vegetable masher , gently mash the vegetables just about enough to break them , care not to make a mishy mashy paste.
4. Take two heapful tablespoons of butter and turn the gas on medium flame.
5. Add the chopped onions and the moment they change colour add the tomatoes.
6. As soon as the tomatoes are cooked well , add all the dry masalas and stir fry for about two minutes to cook the masalas well.
7. Tumble in the chopped capsicum and without covering the pot, just stir fry till the capsicums are cooked but still crunchy.
8. Add the mashed vegetables and on low flame keep stirring and tossing the bhajee for atleast ten minutes, its this that brings out the best flavor of the vegetables.
9. Butter the pav or whatever bread you are using liberally and toast them on a hot griddle or tava.
10. Put a generous dollop of butter on the bhajee and garnish with the onions, coriander and as a sqeeze of a lemon.
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