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Prep time : 20 mins.
Cooking time : 15 mins.
Serves : 3
Ingredients:
(A) Bhaji of the Pav Bhaji:
- Pumpkin (Butternut Squash) - 2 cups peeled and cubed
- Onions - 1 large minced
- Oil - 2 TBSP
- Ginger garlic paste - 1/2 tsp
- Capsicum - 1/2 minced fine
- Carrots - 1 small - grated
- Fresh Peas - a handful
- French Beans - a handful
- Tomatoes - 2 large
- Salt - to taste
- Turmeric - 1/2 tsp
- Garam Masala - 1/2 tsp
- Dry Masala (each 1 tsp) - Pav Bhaji Masala, Red Chilly powder, Amchur
- Butter - 1 TBSP
- Coriander & lemon - for garnish
(B) To Serve : Pav or Dinner Rolls - storebought or baked at home - 6 nos
Method:
1) Peel the pumpkin and puree the cubes without water in a blender. Similarly blanch and puree the tomatoes separately. Strain and reserve
2) Chop onions and capsicum fine. Blanch peas in hot boiling water for 6 mins.
3) Grate carrots and chop french beans fine
4) In a large non-stick pan, heat oil. Add onions and half the capsicum. Saute well. Add the french beans, ginger garlic paste, salt and saute again till onions slightly brown. Now add the grated carrots and mix again.
5) Once the raw smell goes off, add the peas, pumpkin puree, tomato puree and all the dry masala powders, garam masala and mix well.
6) Cook covered for 10 mins.
7) Add 1 TBSP of butter and half the coriander leaves
8) Switch off stove and transfer to serving plate.
9) To serve, lightly grill the pav with butter / nutralite on a hot tava for 15 seconds.
10) Serve the hot Bhaji (vegetable gravy) with pav, lemon wedges and some chopped onions.
I am impressed Kalyani, with the pumpkin puree and your kid!..way to go..:)..bajji looks really so colourful!
ReplyDeletePav bhaji looks delicious....
ReplyDeleteWoah.. I am definitely trying this! I just LOVE Pav Bhaji. Every time I go to Chembur station, I HAVE to go to Sadguru! :D Maybe using Pumpkin will make me feel better about adding calories! :D Is there any difference in taste?
ReplyDeleteWoww... looks so tempting and delicious.. thanks for sharing dear !!
ReplyDeleteIndian Cuisine
super cool idea, btw must have been quite an experience cooking with ur kid, i am so envious.
ReplyDeleteWow,thats surely an incredible twist to the usual bhaji,very creative,thanks for sharing Kalyani..
ReplyDeleteWoolah.. with pumpkin its an awesome.. recipe.. bookmarked..
ReplyDeleteWonderful idea,with pumpkin...delicious and yummy.
ReplyDeletelooks delicious...and lots of veggies that I love...thank you for no eggplant..will definitely try this one..its bookmarked!
ReplyDeletelove the richness in the bhaji!!! Will try adding pumpkin puree the next time i make it!!!!
ReplyDeleteNice use of butternut squash and the pav bhaji looks inviting.
ReplyDeleteMy fav..looks so good..fell like having it right now..
ReplyDeletewow..low fat pav bhaji..great idea of using pumpkin instead of potato..very healthy and delicious..loved it!!
ReplyDelete@ kavi - there is no change in taste, but this has a different texture. But the dry masalas when added in the right proportion, does make it extremely good ! Do try it out, its surely different from the Sadguru's pav bhaji version, but definitely low cal !
ReplyDeleteVery delectable combo.
ReplyDeleteAdding pumpkin to Pav Bhaji is a great idea and it looks so inviting...
ReplyDeleteMouthwatering dish! Classic combo!
ReplyDeleteAddition of pumpkin puree is interesting. I'm sure it tasted great, especially with the little one helping.
ReplyDeletedelicious.
ReplyDelete