Prabs Pow Wow Bhaji

  • Prabs Pow Wow Bhaji
Source: prabs
Serves: 4
Time: 1.5 hours

Reigon: Mumbai

  • 2 medium sized beafsteak tomatoes
  • 3 small potatoes or 2 medium potatoes
  • 1/2 carrot
  • 1/2 cup frozen peas
  • 1/2 cup small chopped cauliflower
  • 4 pavs (dinner rolls or burger buns (i'm using whole wheat))
  • 1 inch thick ginger
  • 2 tbsp olive oil
  • 1/2 green pepper
  • 2 serrano chillies (**skip this or moderate it if you don't want to be very spicy)
  • 2 tsp dhania
  • 2 tsp red chilli powder
  • 1 tsp dhani
  • chopped coriander leaves (for garnish)
  • 1 large cut in half lemon
  • salt to taste
  • dice green pepper, carrots, and cauliflower
  • boil potatoes
  • throw in dhania
  • steam the green pepper, carrots and cauliflower
  • while they are steaming, peel the skin off the tomatoes and dice them
  • dice onions, green chillies and ginger (set aside a small amount of chillies and onions for garnish)
  • once the potatoes are boiled, splash them for a second with cold water and peel off the skin
  • roughly mash the potatoes in a bowl, leaving some pieces chunky
  • mix in the steam veggies with the potatoes
  • in a non-stick pan on medium heat, fry onions in 2 tablespoons of olive oil until they are golden brown
  • add green chillies, and 1 tsp dhania and cook for a minute
  • add the mashed potato mixture, peas, and half of the diced tomatoes for a minute
  • add salt to taste red chilli powder, another tsp dhania, garam masala, and cook for another minute
  • add 3/4 cup of water; remaining tomatoes, half the juice of the lemon, add more salt or chilli powder according to your preference
  • cover the pan halfway and cook under medium heat; stir occasionally
  • should be done in 10 minutes, with a chunky gravy consistency
  • transfer the dish in a bowl, and use the same pan to toast the pavs; to toast them add a drizzle of oil oil first and face them down on the pan for a minute or so
  • serve the bhaji with a wedge of a lemon, and sprinkle onions and some fresh coriander leaves on top; and of course with your toasted pavs on the side; enjoy!