Mumbai 'Ishtyle' Pao Bhaji

• Bhaji
• 2 Large potatoes, peeled and quartered
• 1 small Cauliflower (only the florets)
• 2-3 carrots peeled & cut into 2
• 1 cup frozen peas
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil or vegetable oil
• 2 cloves garlic, finely minced
• 2 tablespoons fresh ginger paste
• 1 large onion (red or white), finely diced
• 1 green bell pepper finely diced
• 14 ounces crushed tomatoes (appr. half a large can)
• 1/2 teaspoon Turmeric powder
• 2-3 tablespoons pav Bhaji masala ( from any Indian grocery store)
• Salt to taste
• 1-2 cups water as needed
• 1/2 - 1 cups finely chopped cilantro (as per taste)
• garnishing accoutrements!
• 8- 12 Saloio or sourdough rolls cut in the middle like a hamburger bun
• 'pats' of salted butter (as much as needed!)
• 1 Large red onion
• Juice of 1 lime
• Salt to taste.
• 1 lime cut into wedges

1. Boil the potatoes, cauliflower, carrots and peas till very soft and begin to disintegrate when squeezed
2. Drain the vegetables and mash together ( I use a pastry dough cutter, seems to work very well) thoroughly. Set aside.
3. In a large pan ( I use a heavy bottomed wide roasting pan), heat the oil and butter till the butter has melted but not browned.rnAdd the ginger and garlic and give a quick stir for about a minute till the garlic softens.
4. Add the finely diced onions and stir to combine all the ingredients. Allow the onions to become soft & translucent and to lose the 'raw' smell.
5. Add the bell pepper and saute till the pepper is cooked well (just beyond the 'crunchy' stage).
6. Add the crushed tomatoes and the turmeric. Allow to cook till the tomatoes begin losing their 'raw' smell (~ 3-4 minutes).
7. Add the mashed vegetables, salt and the pav bhaji spice mix. Combine thoroughly, add about a cup and a half of water and allow to cook on a medium low heat until the water is completely evaporated. Stir in cilantro, mix in and serve hot. If making in advance, transfer to a serving dish, place in a warm oven till ready to serve.
8. To make the pickled onions, thinly slice the red onion into rings and add the lime juice and salt.
9. On a hot griddle, drop a 'pat of butter' and let it sizzle, place the roll cut side down on the butter. Swirl the roll to absorb all the butter and allow the cut side to crisp ever so slightly.
10. To serve: Ladle some bhaji onto a plate, top with a generous 'pat' of salted butter. (decadent, but can be optional if you're health conscious!)rnServe with the toasted rolls, pickled onions and a wedge of lime.
11. Alternatively, brush thin slices of a sour dough baguette with melted salted butter, toast in an oven till slightly golden, top with a spoonful of the bhaji. Garnish with bits of pickled onions and serve as an appetizer.rnJust don't ask me how many servings that will make! Neither I nor my guests have counted, I just make it till I run out of either bread or bhaji!

potatoes, cauliflower, carrots, frozen peas, unsalted butter, olive oil, garlic, fresh ginger paste, onion, green bell pepper, tomatoes, turmeric, masala, salt, water, cilantro, garnishing accoutrements, sourdough rolls, pats, red onion, lime, salt, lime

Taken from food52.com/recipes/11982-mumbai-ishtyle-pao-bhaji (may not work)