BOMBAY PAV BHAJI Recipe|
|Main Course Recipe by Mittal|
|Butter - 200 grams
Onion - 1 large
Tomatoes - 2 large
Garlic - 1 small
Jeera - 1 tbsp
Green pepper - 1 (not chillies)
Potatoes - 5 small
Cauliflower - 1 small
Cabbage - 1 small
Aubergine - 1 medium
Green peas (fresh / frozen) - 4 heaped tbsp
Coriander - (handful chopped)
Pav bhaji masala - 4 tbsp
Lemon - 1
Salt - 4 tsp
Chilli powder - 1 tsp
Bread rolls (2 per person)
|1. In a large pressure cooker, boil the potatoes unless htey become soft. Boil the aubergine, cabbage, cauliflower and peas together (chop them smaller to make them fit in cooker).
2. After they have boiled, mash the potatoes and mix all the vegetables together, chopping them until they become like a mash. Then chop one of the tomatoes, onion and green pepper finely into little squares.
3. In a large saucepan, add the butter on medium heat. When it melts add the jeeraand allow to turn it brown. Add the chopped tomato, onion and green pepper and keep on medium heat until soft. In the meantime, peel the garlic until it is like a puree and add it to the pan. Stir it well.
4. After a few minutes, add all the boiled vegetables. Stir and add a small bowl of water to make it to the consistency of sauce and mash the tomatoes into a puree and add them. Add the masala powder and stir.
5. Cut the lemon in half and squeeze juice of the lemon into the pan, making sure the seeds dont go in. Add the salt and chilli powder - stir it well. Leave on slow to medium heat for 15-20 minutes. Chop up a handful of coriander finely and add it to the pan.
6. Serve with buttered rolls, heated on chappati pan.
More Gujarati Cuisine
Feedback on recipe
Name: gita punjwani
Comments: i think its really interesting
Comments: where is the main ingredient....shimla mirch.otherwise good
With regards to your question on shimla mirch, it is not necessary to use this, here in england and to my knowledge pau bhaki masala does contain this which is what we use in the UK. Also this is my father´ s recipe, who is from the very streets of Bombay where this favourite street food is sold.
Comments: This is really very tasty recipe.
Comments: there is no recepie for bata wada(india ) style
Comments: well ms shimla mirch is very much used in mumbai
too much of arrogance aint good especially when sharing knowledge
Comments: can you tell me what is aubergine, is it an english word? pls help
Comments: pls tell me the english word for aubergine as the place i stay in does not know the exact meaning of that word
Comments: what´ s the meaning of aubergine?? i´ m dyin to eat some pav bhaji here but the locals confuse it with blue cheese
Comments: ´ Baigan´ (Hindi) is called ´ Aubergine´ by the British and ´ egg plant´ by the Americans
Comments: Aubergine is also known as brinjal.. the person who has given the recipe has mentioned in the ingredients ´ Green pepper 1 (not chillies)´ by this it means shimla mirch or as its known in english ´ green capsicum´ ...
City: New York
City: New York
Comments: Thank you all. I think there has been some confusion here green bell pepper is I believe what you call Shimla mirch in India so this recipe does keep to the traditonal ingredients. Also Aubergine Hope you enjoy it.
Name: sunny kant
Comments: very nice
Comments: so hard to make bhaji pav
Comments: I made it and it is true to the recipe.Every country has different names to the vegetables,if you don´ t find you can use your favourite veg but it not taste good as this one.
Name: Sonal M Desai
City: Surat Gujarat
Comments: very essay recipe
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Comments: Whats are the vegetables we can add at the time of summer? as
Cauliflower,Cabbage etc are not available in summer season
Comments: Pav bhaji is a marathi cuisine not a Gujarati cuisine.
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