MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bhaji (Spicy Indian Vegetable Mash)
Categories: Indian
Yield: 2 Servings

4 tb Canola/vegetable oil
3/4 c Onions; chopped
1 cl Garlic; grated
2 Thai green chillies; finely
-chopped, adjust to
-tolerance
1 c Tomatoes; chopped
3 1/2 c Mixed vegetables; chopped *
1/2 ts Red chilli powder; adjust to
-tolerance
1/4 ts Turmeric powder
1/8 ts Roasted cumin powder
1 md Potatoes; boiled, peeled,
-and roughly mashed while
-still hot
2 1/2 ts Pav Bhaji masala; up to 4
-ts, adjust to taste
1/2 ts Chaat masala
Salt; to taste
3 tb Butter; up to 4 tb

MMMMM-------------------------GARNISHES------------------------------
Cilantro; chopped
Red onion; chopped
Green chillies; chopped
Lime wedges

Note:

You can use chopped carrots, squashes, or any vegetables of choice to
the bhaji. Add paneer cubes to the bhaji at the end of cooking.

Heat the oil on high in a heavy bottomed pan/kadhai.

When the oil has heated, add the chopped onions and cook until the
onions are transculent, about 5 to 7 minutes.

Next, add the garlic and saute for 30 seconds until you smell the
aroma.

Next, add the chopped vegetables & tomatoes to the cast iron pan with
a pinch of salt

Sauté on medium for 3 to 4 minutes.

Let cook on medium low heat for 10 to 15 minutes (this time will
depend on how rough your vegetables are chopped) or until the
vegetables start to soften.

Add the red chilli, coriander,turmeric and pav bhaji masala. Mix well,
cover the pan and cook for another 5 minutes.

Next add the potatoes, chaat masala, salt to taste and mix well. Cover
again and let cook for about 10 minutes til the vegetables are done.

Using a masher, mash everything depending on how chunky you like
them. Add the butter and mix.

Now, depending how how thick/thin you want your mash, you can add more
water.

Simmer for another 5 minutes until you see small, oily bubbles on the
surface & smell an extremely delicious aroma.

At this point, put the heat off and let sit for at least 1 to 2 hours.

Before serving, add a dollop of butter, chopped red onions, lemon
wedges, and cilantro to the bhaji and serve warm with pavs.

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/bhaji.txt>

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