A plateful of this mixed vegetable dish mopped up with bread – sheer bliss
Say Pav Bhaji to anyone in Mumbai and his/her face will light up! Yes, it’s a popular fast food and categorized by nutritionists as junk food regardless of the vegetables that make the base of the dish. Simply because they are cooked more than required plus there is butter involved. But I feel it is one way to introduce vegetables to your fussy kid….simply do not overcook them or keep changing the combinations used….or even add some moong sprouts. I personally love pav bhaji and it is only for me that the butter is held back at home…the kids love it with a dollop of butter, some lemon juice, chopped onions and then ask for some grated cheese too! The works!
Place a deep non stick pan on medium heat, add 3 tablespoons butter. Once the butter melts, add ¾ of the onions and sauté for 2-3 minutes or till light brown.
Add the ginger paste and garlic paste and stir-fry for 30 seconds. Add the red chile paste and sauté for 1 minute.
Add the capsicum, green peas and cauliflower and sauté for 1 minute. Add Pav Bhajee Masala and cook for 1 minute more.
Add the tomatoes and salt. Cover and cook for 5 minutes or till the tomatoes become pulpy.
Mash the mixture with a masher. Add potatoes and stir. Add 1 cup (200 ml) water and stir well. Cook for 5 minutes.
Add ½ cup of water and cook f or 5 minutes more. The bhaji is ready. Transfer it into a serving bowl.
Place a non stick tawa (griddle) on medium heat and add ½ teaspoon butter. Slit one pav and cook in the butter, pressing down 2 to 3 times, for 30 seconds or till the pav is crisp and light brown. Similarly cook the remaining pavs.