Hello readers! Long time no see :). After a long hiatus I am back to blogging again. It feels good to be back. I hope to be regular from now and keep bringing to you all the experiments from my kitchen.
Today’s recipe is a byproduct of one such experiments. Couscous has become a part of my regular diet, in my attempt to consume fibre and protein rich foods. Today’s recipe is inspired by one of Mumbai’s most famous street food – Pav Bhaji. Pav Bhaji is a medley of several vegetables and a spice mix, which is eaten with dinner rolls. I bring to you today a slightly different version of this dish which can be enjoyed with couscous, quinoa, rice and/or indian flat bread.
1 1/2 cups Couscous (Cook as per the directions on the package. I add a little 1/4 cup less water than directed on the package)
1 large red onion (sliced thin)
2 big ripe tomatoes (finely chopped)
2 cups mixed peppers – Green, red, yellow and orange (sliced)
1 cup cauliflower florets (bite sized)
1 cup carrots (sliced)
1/4 cup peas
1/4 cup corn kernels
salt to taste
2 tbsp oil
1 tsp green chillies (finely chopped)
1 tsp cumin seeds
1 tsp asafoetida
1 tsp minced garlic
2 tsp minced ginger
2 tbsp pav bhaji masala (available in indian grocery stores)
1 tbsp freshly squeezed lemon juice
fresh cilantro – for garnish (finely chopped)
- In a heated wok add the oil, asafoetida, cumin seeds, green chillies, ginger and garlic. Cook until the ginger and garlic are golden brown in color.
- Now add the onions and cook until they are translucent.
- No add in all the vegetables except tomatoes. Cook the vegetables until they are half done.
- Now add the pav bhaji masala and tomatoes. Cook for 3 – 5 minutes. Turn of the heat and add lemon juice and stir lightly.
- To serve, place some cooked couscous on a plate and topped it with the cooked veggies. Garnish with some fresh cilantro.
- If you think that the dish is too dry add some water to it.