The temperatures in Bangalore have dropped so drastically that is taking a lot of effort to get out of the comforter and go about the daily work….
I everyday decide not to waste the leftovers. But every evening traveling 28 KM in a bus in the chill wind makes me crave for something piping hot, wholesome and comforting.
The comforting part is always achieved by bear hugging the hubby! Yesterday was the day when hubby was away and I was looking for some comforting…. And on a whim I decided to cook Pav Bhaji! Of course, I have not ventured into bread making yet, so u won’t see any recipe for the Pavs. They are store bought.
1. 5 tbsp unsalted butter
2. 1 medium onion
3. 2 tbsp ginger garlic paste
4. 1 long green chili, chopped finely
5. ½ tsp turmeric
6. 2 tomatoes, chopped finely
7. Half head of cauliflower, cut into small florets washed in salted hot water
8. 1 green capsicum
9. ¼ cup fresh / frozen green peas
10. 4-5 beans
11. 1 carrot
12. 2 potatoes
13. 2 tsp Pav Bhaji masala
14. Chopped onion, coriander leaves for garnish, wedge of lemon
15. Salt to taste
16. Small rock of palm sugar / ¼ tsp sugar
Cut cauliflower, carrot, beans, capsicum into small pieces. Boil all vegetables with green peas in a cooker with 2 ½ glasses of water till 3 whistles, strain and reserve the water and mash the vegetables
Boil the potatoes separately till fork tender, peel and mash.
Heat a pan, add 3 tbsp butter. Add onion fry till translucent. Add turmeric, ginger garlic and fry for 3 minutes. Add in the chili and chopped tomatoes fry till the tomatoes are mushy. Add in the mashed vegetables. Cook for 2 minutes and add in the reserved water (used for boiling the vegetables). Add the pav Bhaji masala, salt, cover and cook on low flame for 5 minutes. Add little water if the Bhaji gets too thick. Take off heat and serve with pav, raw onion, coriander and lemon.
Note: Heat a griddle, add 1 tbsp butter sprinkle some pav Bhaji masala and fry the pavs in this butter and serve with the Bhaji