Pau Bhaji - Indian Vegetable Puree with Bread

Western India. Rinkiu tell us that, "While the potatoes are needed for the body most of the other vegetables are interchangable with your favorite vegetables. This is also a good way to use up leftovers in the fridge."

• 2 potatoes
• 3-4 carrots
• 1/2 bunch spinach coarsely chopped
• 1/3 head cauliflower
• 1/2 eggplant

Simmering Spices

• Oil enough to saute
• 1 tablespoon cumin seeds
• 2 onions finely chopped
• 3 tomoatoes chopped
• 2 tablespoons tomatoe paste
• 1 tlbs cumin-coriander powder
• 2-3 green chillies sliced into pieces
• 1 tablespoon amchur powder
• 1 teaspoon black salt
• salt to taste
• 1/2 cup coriander leaves

METHOD

Put the vegetables except peas in a pressure cooker with salt and a little water and boil for 10 minutes.  Remove and mash coarsely.

In a large skillet heat the oil and add the cumin seeds add the onions and cook till browned.

Add the tomatoes and remaining spices and cook till a paste is formed. Add the mashed vegetables and peas to this mixture.

Cook gently for about 20-25 minutes till the vegetables form a thick puree.

Remove from fire and garnish with coriander leaves. You may add a dollop of butter to this.

On a pan melt a little butter and pan toast the rolls. Serve immediately with the Bhaji.

Serves: 4 - 6

Contributor: Rinku Bhattacharya

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