Pau Bhaji (Veggies with bread roll)

I think it is very apt that the post for vada pau is being followed bu pau bhaji. Pau bhaji is also an inseparable part of the Mumbai food culture. It originated during the days when mills were flourishing in Mumbai. It offered the mill workers a light but filling lunch so that they can get back to work actively. Gone are the mill days but the pau bhaji remains and is loved by all, rich and poor, foodies and health-freaks, and young and old. 

When you have pau bhaji outside it is definitely laden with butter. At home you can go light with the butter and you have a healthy and nutritious quick meal.

I will give you the recipe for bhaji - the thick vegetable gravy, which is to be enjoyed with the Bombay pau but you can use any bread roll that is available to you. The hamburger roll, hot dog rolls or specialty rolls like the sub or grinder roll, etc from bakery. You can also use whole wheat buns to make the meal more healthy.

Ingredients:

• 4 potatoes peeled and chopped roughly
• 3 carrots chopped
• 1/2 cup green peas
• 1 cup cauliflower florets
• 12-15 green beans, stringed and chopped
• 1/4 of a beetroot (this gives nice color to the gravy)
• 1 large onion chopped fine
• 1 bell pepper chopped fine
• 2 large tomatoes chopped fine
• 7-8 garlic minced
• 1 green chili finely chopped (optional)
• 3-4 tsp pau bhaji masala (it is hot so it is as per taste)
• 1 tsp red chili powder
• 1 tbsp butter
• 3 tsp oil
• 2 tsp lemon juice
• salt to taste

For garnishing and serving-

• Chopped onion
• Chopped cilantro
• Lemon wedge

Directions:

• In a pressure cooker, cook potatoes, carrots, green peas, cauliflower, green beans and beet root, with little water. When they are done, remove the beetroot aside, let it cool and mash the veggies with a masher. Keep the mashed veggies aside. Puree the beetroot separately and keep.
• In a deep non stick vessel take oil, heat it and add green chili if you are using it and garlic and onions. When the onions change color add bell pepper and cook well. Add tomatoes and let it cook well and become mushy.
• Add pau bhaji masala, red chili powder, salt and mix well. Add the mashed vegetables and mix all together. Adjust salt, add lemon juice and butter and mix. Add little water if the gravy is too thick. Add the beetroot puree. You will get a lovely red color gravy. Let the gravy simmer for sometime and your bhaji is ready.
• In a griddle take some butter and add split bread on it. When the bread is buttery and hot take it on a serving plate and serve it with bhaji and all the garnishing ingredients.
• Enjoy

** Do not put too much beet root because it will make your gravy sweet, just 1/4 to 1/2 would be good depending upon the portion of your gravy.