Jain Pav Bhaji Recipe

Jain Pav Bhaji Recipe

The Pav Bhaji is a very popular (Dish) street food that consists of a spicy vegetable curry served with buttered pav (bread rolls). Jain Pav Bhaji is a variation of this dish that follows the Jain dietary restrictions, which exclude root vegetables and onions. Here's a simple and delicious recipe for Jain Pav Bhaji.

Ingredients

For the Bhaji (Vegetable Curry):2 medium-sized tomatoes, finely chopped

1 green bell pepper (capsicum), finely chopped

1 cup green peas

1/2 cup cauliflower florets

1/2 cup carrot, finely chopped

2 tablespoons ghee (clarified butter)

1 teaspoon ginger paste

1 teaspoon garlic paste

2 green chilies, finely chopped

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon pav bhaji masala

Salt to taste

Fresh coriander leaves, chopped (for garnish)

For the Pav (Bread Rolls):8 pav (bread rolls)

2 tablespoons butter

For Serving:Lemon wedges

Onion (optional, for non-Jain version)

Boil the green peas, cauliflower florets and carrot in a pot of water until they are cooked but still retain their texture. Drain and set aside.

Heat ghee in a large pan  (kadai over medium heat). Add ginger paste, garlic and green chilies. Sauté for a minute until fragrant.

Add finely chopped tomatoes to the pan cook until they turn soft and mushy.

The add finely chopped green bell pepper (capsicum) to the pan and cook for a few minutes until  softens.

Now, the add boiled green peas cauliflower and carrot to the pan. Mix well and mash the vegetables lightly using a potato masher & the back of a spoon.

 Turmeric add powder red chili powder pav bhaji masala and salt to taste. Mix everything together ensuring the spices are evenly distributed.

Cook the bhaji on low heat for 10-15 minutes, stirring occasionally until all the flavors are well combined. If the bhaji appears dry and you can add a little water to adjust the consistency.

While the bhaji is simmering, prepare the pav. Slit the pav horizontally but not all the way through.

Heat butter in a skillet or tawa over medium heat. Place the pav on the skillet and toast them lightly on both sides until golden brown. Remove from heat.

Serve the Jain Pav Bhaji hot garnished with freshly chopped coriander leaves. Squeeze some lemon juice over the bhaji for a tangy kick.

For a non-Jain version, you can also serve finely chopped onions on the side.

Enjoy the flavorful and Jain-friendly Pav Bhaji with the buttered  for a satisfying meal. It's a delightful dish that is sure to please your taste buds.