Bollywood Veggie Spread (or Dip) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a simplified version of a recipe for pav bhaji, an indian street snack served on hot rolls, that I found in the LA Times [ /features/food/la-fo-bombayrec1may11,0,2822841.story?coll=la-home-food ]. You can use it as a spread for nan, pitta or tortillas; snack on it as a dip with chips or serve it alone as a spicy low carb alternative to mashed potatoes. I use the pinch method for measuring spices, so the ginger, garlic, cumin and garam masala are approximate. Ingredients:
1/2 cup cauliflower floret |
1 -2 tablespoon broccoli, chopped |
2 tablespoons canned chick-peas |
1 1/2 cups water |
1/4 teaspoon cumin seed |
1/2 onion, diced |
1/4-1/2 teaspoon ginger, crushed |
1/4-1/2 teaspoon garlic, crushed |
1 teaspoon tomato paste |
2 teaspoons soy sauce |
1/4-1/2 teaspoon garam masala or 1/4-1/2 teaspoon mild curry powder |
1/2 teaspoon lemon juice |
1 dash cayenne |
salt and pepper |
Directions:
1. In microwave safe bowl, steam cauliflower, broccoli, chickpeas and water in microwave at half power for 15 minutes or until very soft and tender.
2. Drain veggies and chickpeas, leaving 2-3 TBS of remaining water. Mash or puree thoroughly.
3. In a non-stick pan on medium heat, toast cumin seeds for roughly two minutes.
4. Add chopped onions to cumin seeds and saute until translucent.
5. Lower heat slightly. Add ginger, garlic, tomato paste, soy sauce and garam masala. Stir and saute for one minute.
6. Stir in mashed vegetables, lemon juice and cayenne until thoroughly mixed. Saute for another two or three more minutes on low heat. Add salt and pepper as needed, and serve.
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