Pav Bhaji

Pav Bhaji a favorite meal of millions, cooked in different ways with various different vegetables.

The spice remains the same and the quantity of butter depends on the choice of the seller or at home on the choice of the person who consumes it. But where did this originate. In the late sixties in Thakurdwar, a locality in Mumbai, that houses many commercial establishments, this street food was prepared on thela gadi, for the late night shop workers who were hungry and found small eateries closed. This was available late in the night, a quick and warm meal prepared in your presence.

I first ate Pav Bhaji at Sardar Pav Bhaji, a famous Pav Bhaji joint at Tardeo. Sardar supplies this Bhaji to many Film Celebrity Homes . In the late seventies I remember near Santacruz W station, when the shops would close for the day, the Pav Bhaji seller would pull out his cart and place mats for customers on the ground to enjoy their meal. The popularity of the Pav Bhaji stall would depend on the butter he poured. Diet was not a fashion statement then. The Pav Bhaji I loved most was outside Chembur Station in one of the lanes. 

A man with a huge rolled mustache would prepare the best Pav Bhaji. He enjoyed chatting with his customers.

There was always a crowd round his cart and it would be a while before you were attended to.

This gave me enough time to observe his process of cooking and the ingredients he used.

I have always cooked it his way and it has been appreciated by my friends and relatives.

Thank you Mr. Muchhad that's what we called him . I never asked his name

Muchhad served his Pav Bhaji with a tangy chutney only on request but that was the best accompaniment.

Ingredients:

• 1cup green peas.
• 2 small pieces of cauliflower.
• 1/2 capsicum.
• 1 potato small.
• 3 tomatoes chopped + 2 tomatoes for chutney.
• 1 tbsp garlic paste or chopped as you desire.
• 4 tbsp red chilli paste.
• 3 leaves of palak.
• 1 lime.
• 1 onion + 3 onions.
• 1 tbsp Pav Bhaji Masala.
• 50 gms butter.
• 2 tbsp oil.

Method :

• In a pan boil 3 cups water with the palak leaves and make a stock. 

• Boil green peas, cauliflower and potato .

• Chop onions and tomatoes and capsicum.

• Heat an iron tava if you don't have one substitute with a pan.

• Pour the oil, when hot add the chopped onions and stir fry, when they sweat add the capsicum and fry.

• If you find it burning add spoonful of the stock at regular intervals.

• Add the tomatoes, salt and let the tomatoes be cooked till very soft and pulpy.

• Now add 3 tbsp butter and the red chilli paste about 2 tbsp and the Pav Bhaji Masala, mix.

• When the masala cooks add the peas and cauliflower. Add the stock and mash the vegetables till they mix into a pulp . 
• Now add the boiled potato and mash it with your fingers as you add.

• Add a little more butter and get the right consistency.

• Garnish with a big blob of butter, coriander leaves, lime and finely chopped onions.

The Red Chutney:

• On the same tava add a little oil about 1 tsp and 2 tbsp butter to this add 2tsp chopped garlic and 1 tbsp chopped onion, stir fry for a few seconds. 
• Add the red chilli paste and 1/2 tsp Pav Bhaji Masala.

• Add 4 tbsp stock and keep stirring till the oil oozes. 
• Add little lime juice and a few coriander leaves.

The Serving:

Serve Pav Bhaji with Pav, roasted on the tava with butter, finely chopped onion, a slice of lime and the red chutney with a dollop of butter on the Bhaji.

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