Subru Uncle's Pao-Bhaji Recipe

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Ingredients:

Serving

2 medium carrots, washed, peeled and cut into 1 inch sized cubes
5 medium potatoes, washed, peeled and cut into 1 inch sized cubes
1 cup green peas (if using frozen ones , defrost, wash and then use)
1 small fresh cauliflower, cut into florets
2 green capsicum, washed, stems removed and de-seeded ( bell pepper)
2 medium tomatoes, washed and peeled
1 cup french beans (optional)
2 1/2 tsp salt
1 1/4 cups water, divided
4 tbsp oil or 4 tbsp butter
2 tsp cumin seeds
3 medium onions, peeled, washed and finely chopped
2 inches fresh ginger, peeled, washed and finely chopped
5 -6 garlic cloves, peeled, washed and finely chopped
1 medium green chili, washed, peeled and finely chopped
1 3/4 tbsp pav-bhaji masala
1 tsp turmeric powder
5 tbsp fresh coriander leaves, washed and finely chopped (to garnish )
2 small onions, peeled, washed and finely chopped
2 inches fresh ginger, peeled, washed and cut in juliennes
2 lemons, halved
4 tbsp onion rings

Directions:

Boil the first seven ingredients(that is, all the veggies), covered, in a very large pot for 30 minutes on high flame or until they are extremely soft (they should be so soft that they break at the slightest touch).
In the meantime while the veggies are kept to boil, heat 4 tbsps. of oil in a very large sized pot.
Add 2 tsps. of cumin seeds when the oil is hot.
Allow the seeds to crackle.
Once they stop crackling, add ginger, garlic, onion and green chilli.
Stir-fry on high flame until the masala becomes very dry and starts leaving the sides of the pan (When it is so dry that it appears almost black in colour, that means it is ready. DO NOT burn it, keep stir-frying continuously until it gets very very dry).
Add pav-bhaji masala powder and turmeric powder to the onion-ginger mixture in the pot.
Mix well and continue to stir-fry for another 2-3 minutes.
Remove this pot from flame.
By now, the veggies would have become extremely soft.
Remove from flame and with the help of a pounding stone (known as mandira in Hindi), mash the veggies extremely well.
Add the mashed veggies mixture to the prepared masala in the very large pot.
Stir in a little over 1/4 cup of water.
Mix well.
Garnish with corriander leaves, onion rings, ginger juliennes and 2 lemons (halved).
Serve hot (we like to have it immediately once it's ready) with pao (that's the actual accompaniment to this vegetarian dish) or with white bread or brown bread or parathas (this will go very well with my Pudina/Mint Parathas) or cooked long-grain Basmati rice.
Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	390.14 Kcal (1633 kJ)
Calories from fat	89.23 Kcal
		% Daily Value*
Total Fat	9.91g	15%
Sodium	1089.02mg	45%
Potassium	1499.33mg	32%
Total Carbs	65.04g	22%
Sugars	14.43g	58%
Dietary Fiber	17.78g	71%
Protein	13.32g	27%
Vitamin C	102.9mg	172%
Vitamin A	1.3mg	43%
Iron	3.2mg	18%
Calcium	172mg	17%

Amount Per 100 g
Calories	77.24 Kcal (323 kJ)
Calories from fat	17.67 Kcal
		% Daily Value*
Total Fat	1.96g	15%
Sodium	215.61mg	45%
Potassium	296.85mg	32%
Total Carbs	12.88g	22%
Sugars	2.86g	58%
Dietary Fiber	3.52g	71%
Protein	2.64g	27%
Vitamin C	20.4mg	172%
Vitamin A	0.3mg	43%
Iron	0.6mg	18%
Calcium	34mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.8

Points
9

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free,
good source of fiber

Bad Points

High in Sodium

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