One Life to Eat

Every time I prepare this humble dish, I am reminded of noisy streets, loud street-food vendors and hungry crowds. Why you ask? Because this dish reminds me of the quintessential Mumbai element that is street food. I remember salivating on my way back home from college, looking forward to stop by my favorite Paav Bhaji vendor in south Mumbai, before boarding the bus home. While I jostled for a place to stand on the sidewalk enjoying my prized plate of spicy, savory, Bhaaji, with warm buttery bread – Paav, I would feel elation, excitement, insanity and utter peace, all at the same time. The feeling has remained all these years and I can hardly wait for a trip back home to enjoy Paav Bhaji the way it’s meant to be.

Originally prepared by the poor of Mumbai, who mixed together leftover vegetable curries and spiced them up to make it more palatable, this dish is now served in most Indian restaurants, and even has it’s own ready-to-use spice mix. It is prepared by cooking multiple vegetables in a spicy, tangy mixture of spices. This Bhaaji is then served with warm buttered bread that is lightly dusted with the very spices used in the Bhaaji. Garnished with chopped red onions, finely chopped cilantro and a healthy squeeze of lemon juice, Paav Bhaji has flavors that by far have no competition in my recipe book.

My recipe for Paav Bhaji is lower on fat and heat, and is a great way to get children to eat vegetables.

Paav Bhaji

You will need:

• 1 tablespoon butter
• 1 tablespoon oil
• 2 cups water
• 1 cup Cauliflower florets
• 3 medium sized potatoes –  peeled and cubed
• 1/2 cup cubed carrots
• 1/2 cup frozen peas
• 1/2 large onion, finely chopped
• 2 large tomatoes, finely chopped

• 1 teaspoon ginger & garlic paste
• 3 teaspoons Badshah / MDH / Kohinoor Brand Paav Bhaji masala (available at any Indian grocery store)
• 1/4 teaspoon chilli powder
• 2-3 pinches of Garam masala powder
• 1/4 teaspoon Cumin & Coriander powder (Available as Dhania-Zeera powder in Indian grocery stores)
• Salt to taste
• 1/2 cup Chopped cilantro
• Juice of 1/2 lemon

Method:

• In a pressure cooker or large pot, place all the vegetables and cook with 2 cups water, till mushy. If cooking in a pot, add more water if required. Mash the veggies together and keep aside

Cook the vegetables in a pot, till mushy

• In another pot, put 1 tbs of butter and 1 tbs of vegetable oil to heat
• When well heated, cook the onions on medium heat, till soft
• Now add the ginger-garlic paste and lightly cook till light-brown
• Add the chopped tomatoes next and cook till they get soft and mushy
• Next, add all the spices, mix well and cook till the oil separates from the tomato+onion mixture
• Finally, add the mashed vegetable mixture. Mix well, and turn heat down to simmer
• Add in the frozen peas and allow them to thaw in the hot vegetable mixture
• Cook till spices and vegetables are well incorporated – around 1 minute
• Mix in the chopped cilantro
• Serve with warm buttered baguette slices

Extra tip: If serving to kids, garnish the Bhaji with a dollop of butter and some shredded cheddar cheese.