Nov 29, 2012
You’ll be seeing a lot of Indian food recipes on my blog. It’s great for vegans and vegetarians, offering so many variations of vegetable dishes, and I LOVE Indian food.
Pav Bhaji is Mumbai’s famous street food. Paav means “a small bun”, while Bhaaji means “vegetable”. Paav Bhaji is so wholesome you can have it as a meal. The origin of this dish is traced to textile mill workers in Mumbai in the 1850s. The mill workers used to have lunch breaks too short for a full meal, and a light lunch was preferred to a heavy one, as the employees had to return to strenuous physical labor after lunch. A vendor created this dish using items or parts of other dishes available on the menu. Initially, it remained the food of the mill-workers. With time the dish found its way into restaurants and spread over Central Mumbai and other parts of the city.
My first experience with this dish was in Asheville, NC. I love it and had to make it myself! My recipe substitutes cauliflower for the traditional white potatoes. You can use whatever veggies you want!
- 1 large carrot, cubed
- 2 cups cauliflower florets
- 1 cup green beans
- 1/4 cup green peas
- 1 large onions, finely chopped
- 2 small green chili peppers, slit length wise (I use Thai peppers. You can omit them for a less spicy version)
- 1 tsp grated ginger
- 1 tsp crushed garlic
- 2 TBS Pav Bhaji Masala (recipe follows)
- 1 TBS date sugar (or coconut sugar)
- 1 TBS Bragg’s Liquid Aminos
- 2 tomatoes, finely chopped
- 1 tbsp lemon juice
- Fresh coriander leaves for garnish
- Steam cauliflower florets until soft.
- While cauliflower is steaming, water sauté the onion, garlic, chili peppers and ginger. Add the masala spices when the onion is soft and translucent.
- Add the chopped tomato, sugar, liquid aminos and remaining veggies except for the peas. Cook until all is soft.
- Add the steamed cauliflower and mash everything with a potato masher.
- Keep cooking on low and mashing until it’s all combined.
- Add the peas last. Don’t mash them. They add a nice color and contrast to the mashed veggie mixture.
- Add the lemon juice and stir.
- Garnish with coriander leaves.
- Serve with warm buns. (I use a gluten free bun like Udi’s)
|Pav Bhaji Masala spices|
Pav Bhaji Masala Powder
- 5 black cardamoms
- ¼ cup coriander seeds
- 1/8 cup cumin seeds
- 1/8 cup whole black pepper
- 1 ½ TBS fennel seeds
- 10 whole red dry chilies
- 1 TBS ground cinnamon
- 2 TBS dry mango powder
- Dry roast all the ingredients except mango powder and cinnamon for a few minutes on low to medium low heat until the spices release an aroma.
- Add dry mango powder and cinnamon and roast another minute or so.
- Remove from heat, cool thoroughly and grind using a spice grinder to a fine powder.