Pav Bhaji Fondue (V)

Pav Bhaji is the dish that I associated with some of my fondest memories.

Growing up, it has always been one of my favorite dishes that my mom made. I could smell everything cooking together from my bedroom upstairs, and I would run down excited to help her get the Pav ready. Then we would all set the table together, making sure all the sides (the chopped onion, limes, green chillis) were placed in the center of the table. Whenever we had Pav Bhaji, it meant the whole family was sitting down together and eating.

There is something so special about sharing a meal with people you love and so much bonding that happens during the experience. Pav Bhaji represents this for me.

One of the Sindhi Diwali traditions is to eat Sata Bhajiyon, a traditional mixed 7 vegetable dish, called for dinner. When me and my sister were little, we weren't too fond of the original Sata Bhajiyon so my mom made Pav Bhaji for Diwali every year (because she could add 7 different vegetables to it). It was our take on this Sindhi Diwali tradition. And now too, this dish is our annual Diwali dinner.

It also reminds me of summer days in Mumbai- eating fresh Pav Bhaji glistening in butter on the sides of the streets, straight out of a thali. Then wiping my hands on small little paper napkins and taking an auto rickshaw to our next destination. Maybe some Kulfi :')

During quarantine, I finally learned how to make this dish from my mom and we put a fun twist on it turning it into fondue. While most of our lives are so out of our control right now, we can still choose joy and find fun in the little things :)

Try out my mom's Pav Bhaji recipe and put it into fondue form for a super fun family dinner!

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dEATS

(5 servings)

Ingredients

BHAJI

• 3 medium potatoes (peeled and chopped0

• 1 cup cauliflower (chopped)

• 1-2 carrots (chopped)

• 1 cup green peas (fresh/frozen)

• 1 large onion (finely chopped)

• 1/2 cup bell pepper (chopped)

• 3 tbsp butter

• 2 green chillies

• 2 tsp ginger garlic paste

• 2 1/2 cups water (for boiling)

• 2 cups tomatoes (finely chopped)

• 1 tsp turmeric

• 1 tsp red chili powder

• salt to taste

• 3tbsp Pav Bhaji masala

PAV

• 12 buns

ON THE SIDE

• 1 finely chopped red onion

• 2 limes cut into wedges

THE MAGIC

BHAJI

1. Rinse, peel and chop all the veggies (potatoes, cauliflower, carrots, peas, onion, bell pepper).

2. In a pot with the water, boil all the veggies for about 20 minutes or until they are very soft.

3. In the same pot, use a potato masher to mash all the veggies and keep aside in the pot.

4. In a separate pan, heat the butter on medium heat, and add in the onions.

5. Sauté the onions till translucent and then add in the ginger-garlic paste

6. Mix till you get a nice spicy aroma and then add in the chopped tomatoes.

7. Once the tomatoes get soft, add in the dry masalas (turmeric, red chilli powder, salt and Pav Bhaji masala) and mix together for 1-2 minutes

8. Add in all your mashed veggies and mix everything together till well incorporated.

9. Let it all sit on low flame for a few more minutes. Add in more water till you reach your desired consistency.

10. Garnish with some coriander leaves.

PAV

1. Split the buns, spread butter on both sides, and toast on a pan for a minute or two

2. For the fondue, cut the bread into cubes,

Squeeze a lime over the bhaji, dip your pav into the bhaji and enjoy with a side of chopped onion!