Weekends always call for something a little different from the weekly cooking. A meal that you can pig out on and then sleep off during your afternoon nap. And having a ‘picky – eater’ in the family does not make things easier. Today I opened the fridge and found all bits and pieces of vegetables that were just perfect for making Pav- Bhaji. An effective way to clear out the fridge and make my husband eat his vegetables too! Though to be honest, the milky- white ” Pav ” does cancel out about 80% of the health benefits of the veggie – rich ” Bhaji ” . Ideally, the pav can be replaced with whole-wheat bread if the ones who have to eat it agree.
I took the easy way out and opted for store – bought pav, but if you plan before hand, you can bake your own bread at home.
Ingredients for Bhaji :
Butter – 2 tablespoonfuls
Garlic cloves – 6
Green chilli – 1
Red Chilli powder – 1 teaspoon
Onions (diced) – 2
Capsicum ( diced) – 1
Tomatoes (diced) – 2 ( large)
Cabbage ( shredded) – 1 cup
Peas ( boiled) – 1 cup
Potatoes ( boiled and mashed) – 5
MDH Pavbhaji masala – 4 small spoonfuls
Turmeric -a pinch
Grind the garlic, green chilli and red chilli powder into a paste.
Add butter to a pan and add the garlic-red and green chilli paste.
Once it browns add the diced onion and let them cook till translucent and a little bit brown.
Add the diced capsicum and cook till it is half cooked. Add the chopped tomatoes.
Add a pinch of turmeric, the Pavbhaji masala and salt. I use ‘MDH’ because that is one brand my mother has used in the house since I was a kid and I trust it completely to get just the correct taste.
Add the shredded cabbage, the boiled peas and the boiled and mashed potatoes.
Cook on a low flame for about five minutes. Add water if it seems too thick.
To serve, warm the pav – bread on a skillet with butter. Serve hot with slices of lemon.