Ingredients
Scale
- 1 medium eggplant, cubed
- 1 large potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 2 tbsp vegetable oil or ghee
- 1 tsp cumin seed
- 1/3 large red onion, diced small
- 3 cloves garlic, minced
- 1/2 tbsp ginger, minced (optional)
- 1 tsp red pepper powder (or to your taste)
- 1 tbsp Pav Bhaji Masala (I used Badshah)
- 2 tomatoes, chopped
- 2 tbsp butter (optional)
- 1/2 cup peas (I used frozen)
- 12 bao buns (frozen or homemade)
- chopped cilantro (optional)
- sev (optional
- lime wedges
Instructions
- Add the cubed eggplant, potatoes, and carrots to a large pressure cooker with 1 cup of water. Add about 1/2 tbsp of salt and mix. Put this on medium high heat for about 20 minutes, or 3 whistles worth if you have an old school pressure cooker like me! **
- In a large saucepan, heat up your oil. Once the oil is hot add the cumin and mustard seeds. Once they start popping add the onions and stir. Bring the stove down to medium-low and add the garlic and ginger. Stir this around for about 1-2 minutes, or until it’s fragrant. Add the red pepper powder and stir for another minute. Now add your Pav Bhaji Masala and stir. It’ll create a pasty like mixture- but make sure to continue stirring so the spices don’t burn. You’ll start smelling all the spices heating up and your house will officially start smelling like India at this point. Add the chopped tomatoes and stir. Cover and let this simmer for about 10 minutes, mixing oevery few minutes.
- Take your cooked vegetables from the pressure cooker and add it to the tomato mixture in the large saucepan. I used a giant wooden spoon to smash all the vegetables down into a mush. Add your frozen peas now and stir well. Add salt to taste. Let this simmer on low for about 15 minutes. Add the butter and mix until it’s melted in.
- Grease a steaming basket with oil. Place your frozen bao buns in the steamer and steam for 7 minutes. When it’s done, spoon a couple tablespoons of the pav bhaji into the bun, top with sev, cilantro, a squeeze of lime and some additional slices of onion. Enjoy while hot!
Notes
**If you don’t have a pressure cooker, add the potato and carrots to a big pot of boiling water and cook until they are very tender and drain. Set aside. Add the eggplant (make sure they are cut into 1 inch cubes so they cook faster!) in when you add the tomatoes in the recipe and cook for 15 minutes instead of 10!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
