Jain Pav Bhaji
A delicious, no-root-vegetable version of the classic Indian street food using raw bananas instead of potatoes.
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Ingredients
- 3 large Raw Bananas (peeled and cubed)
- 1 cup Green Peas (fresh or frozen)
- 1 1/2 cups Cauliflower (finely chopped)
- 4 medium Tomatoes (finely chopped)
- 1 large Capsicum/Green Bell Pepper (finely chopped)
- 3 tablespoons Butter (Amul preferred)
- 2 tablespoons Jain Pav Bhaji Masala
- 1 teaspoon Kashmiri Red Chili Powder
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Lemon Juice
Instructions
- 1
Pressure cook the raw bananas, cauliflower, and peas with enough water and a pinch of salt for 3-4 whistles until very soft.
- 2
Drain the excess water (save it for later) and mash the boiled vegetables thoroughly using a potato masher until smooth.
- 3
Heat butter in a large flat pan or kadhai; add the chopped capsicum and sauté for 2-3 minutes until softened.
- 4
Add the chopped tomatoes and a pinch of salt, cooking until the tomatoes turn mushy and start releasing oil.
- 5
Stir in the Jain pav bhaji masala, red chili powder, turmeric, and kasuri methi, cooking for another minute on low heat.
- 6
Add the mashed vegetable mixture to the pan and mix well, adding the reserved vegetable stock if the consistency is too thick.
- 7
Use the masher again while the bhaji is simmering to ensure a uniform texture, then let it simmer for 5-7 minutes.
- 8
Finish with a dollop of butter, fresh cilantro, and lemon juice; serve hot with butter-toasted pav buns.
Nutrition per Serving
345
Calories
7g
Protein
52g
Carbs
14g
Fat
9g
Fiber
11g
Sugar
680mg
Sodium
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