Kantamasi's Pav Bhaji

Over the holidays, I learned yet another Pav Bhaji recipe. This recipe was demonstrated to us by none other than Kantamasi from St. Louis. She made the most delicious Pav Bhaji that I have tasted in a very long time. Here is the breakdown, and some of the ingredients will surprise you.

1/2 head of cauliflower
1/2 head of cabbage
2 carrots
1/2 of big eggplant
2 potatoes
1 cup peas
4-5 tomatoes, canned or fresh
1 tsp mustard seeds
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 turmeric powder
1/2 tsp garam masala
2" piece ginger, grated
1.5 tbsp pav bhaji masala
2 tbsp butter/ghee
2 tbsp lemon juice or per taste
Sugar to taste
Salt to taste

1. Process half of the cabbage, carrots, eggplant, and cauliflower, each separately, in food processor.
2. Boil the potatoes. Then, steam the remaining cabbage, carrots, eggplant, cauliflower, and peas until soft and tender. Mash the potatoes and steamed veggies and keep aside. Once all the preparation is done, the rest is pretty easy...
3. Heat oil in pot. Add the mustard seeds. Once they fully splutter, add the ginger and sautee for 30 seconds. Then add the tomatoes, reduce heat to medium and let them cook down.
4. Once the tomatoes have reduced, add the turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, salt, sugar and pav bhaji masala. Mix well.
5. Next add the boiled veggies, processed veggies and butter. Let the pav bhaji cook a little bit more.
6. Finally, garnish with chopped cilantro and lemon juice and serve hot with Buttery Pav and chopped onion and tomato salad.

I will eventually try her pav bhaji again for myself. For now, I thought I would post the recipe to share with all of you.