This is the most famous street food of Mumbai, yet made differently by almost everyone. Its like Tea, no 2 people can make exactly the same.
I happen to follow my mum’s recipe, works fine for me and everyone around. So how to make Pav Bhaji?
Makes for 3-4 people (I can finish everything alone by the way)
Cook below veggies in a pressure cooker for 4-5 whistles with only 100 ml of water, 2 med sized potatoes, 10-12 florets of cauliflower, 2 cups of green peas, 2 med sized onions, 2 med sized tomatoes, 1 med sized capsicum, ¼ beetroot(keep separate if possible), add salt as desired. Let it cool down, blend beetroot separately into a fine paste, rest of the veggie run the blender for about 30 seconds.
Take a small pan, add 1 tbsp of oil, add garlic (10-12 cloves) and ginger (2 inches) and 1-2 green chilies paste, let it saute until the paste is light brown and aromatic.
Soak 4-5 dry red chilies in water for 1-2 hours, then blend it with minimum water to a fine paste.
Take a big pan, add 2-3 tbsp of oil, after a minute, add 2-3 tbsp of salted butter, add 2-3 cloves, add 1 tsp of cumins, after the cumin is brownish, add 2 cups of finely chopped onions, after 3-4 mins, add 2 cups of finely chopped capsicum, let it cook for about 3-4 mins, add 2 cups of finely chopped tomatoes, cover it with a lid, and let it cook nicely, until the oil starts separating, then add 1 cup of chopped coriander, beetroot paste, red chilies paste, ginger garlic paste, add salt, 3 tsp of Everest Pav Bhaji Masala, 2 tsp of Kashmiri Red chilli powder, 1 tsp of hot red chilli powder, mash this with a masher for about a min. Now add all the boiled veggies, mix it well, squeeze in some lemon juice, let it cook until all the water is absorbed. Garnish it with some coriander, serve it with lightly toasted Pavs and some raw cut onions, and lemon.
Use as little water as possible wherever required.
This tastes much better after 5-6 hours of cooking.