Pav Bhaji For The Street Food Lovers Soul

Boil or pressure cook the vegetables listed under Bhaji with a cup of water and salt, until mushy. Mash with a potato masher (to a “mushiness” that you like, we like ours a little chunky). Set aside.

Set a big non-stick (like this) or any other heavy bottomed skillet on medium high heat. Add butter and let it sizzle. Add asafoetida, cumin seeds and cloves.

Add ginger garlic pastes, green chili (if using) and chopped onion with a pinch of salt. Stir around and once the onion turns pinkish-brown (about five minutes), add the chopped capsicum.

Cook for 2-3 minutes and then add the tomatoes. Mix everything together, lower the heat to medium, and let the masala cook for 5 minutes.

Raise the heat back to medium high, add the mashed vegetables and all the dry powders along with salt. Give a big mix, adjust seasonings, cover and let cook on medium low heat for 10 minutes.

Uncover, add lime juice and give a final taste test to adjust pav bhaji masala and salt.

Slice pavs or dinner rolls from the middle, slather with butter and toast on a skillet.

To serve, add bhaji to a bowl, top with butter, sprinkle pomegranate seeds and chopped cilantro and serve in a plate with pavs, chopped onions and lime wedges on the side. Enjoy.