Monday, November 9, 2009

Pav Bhaaji

Serves: 4

Pav bread - 1 packet
Potatoes - 4 large
Pav Bhaaji masala - 4 tsp
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Carrot - 3/4 cup, shredded
Peas - 3/4 cup
Onions - 2 medium, finely chopped
Tomato - 2 medium finely chopped
Oil - 2 tbsp
Salt - to taste

- For the paav bread
1. Break the bread along the marking and then slit it
2. Heat a non-stick flat griddle and spread about half teaspoon of butter. grill each side of the bread

- For the bhaaji
1. First boil the potatoes and carrot+peas separately with minimum water for the carrot+peas
2. Heat oil in a medium skillet, add onion and fry until the onions are soft and the edges are brown
3. Then add the pav bhaaji masala, red chilly powder, salt, tomatoes, and 1/4 cup of water
4. Stirring constantly fry tomatoes on medium-low heat for 5 -8 minutes or until the tomatoes are reduced to pulp, mashing tomatoes with the back of the spoon. add little water if the mixture sticks to the bottom of the skillet.
5. In the meanwhile, mash the potatoes completely and also mash the carrot+peas slightly. add these to the skillet along with the water used for boiling the carrot+peas
6. Cook on low heat while mixing the contents until all the ingredients blend
7. Then add the garam masala, heat for another min and remove from heat. keep the skillet closed for about 2 min

My favourite way of serving with the pav is, to sprinkle generously "finely chopped onions", and coriander on the bhaaji and with a 1/4 inch piece of lemon.

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