Getting a Little Lost - Bombay Pav Bhaji

I wish I could wander. Wandering is a lost art, at least to me. I envy those people who love to wander. Something is freeing about making a wrong turn and suddenly finding yourself someplace unfamiliar. Just for a minute or two, it's not about being on time, someplace specific, or having a goal.

My life is incredibly scheduled, as are I think many of our lives are. I would enjoy, just for a moment, becoming untethered from my phone, a map or clock. As a mom, I am always aware of time, kids' meals and snacks, getting to school, or bedtime. Bedtime is an entire ritual unto itself. And as a physician, I see patients tightly on a clock. Ten minutes one way or the other can make all the difference for a nice vs. chaotic day. Surgery is also a timed dance, each movement, and motion critical. I try to move quickly and efficiently throughout my days, but sometimes it is simply exhausting.

On our honeymoon, G and I wandered through one of the many small towns. We walked through the streets, taking in the day to day and the daily routines. As we glanced in several restaurant windows, we were hoping to find the perfect place to have lunch. We perused the daily specials and looked to enjoy something authentic. We were not disappointed. I enjoyed the local fish, and G had lamb neck stew. He is very intrepid when it comes to ordering, and he will be the first to admit, it can be a little hit or miss. (Another time, he ordered tripe and found that no amount of a mustard sauce could make it palatable.) He enjoyed his stew. It was spicy and delicious. It was wonderful to wander and find something special.

This week I made a classic Indian street food, pav bhaji. Bombay street food is delicious, with an emphasis on different flavors and textures. My mother made traditional Muslim dishes. We would occasionally have Bombay street food at a wedding or friend's house, but my Mom would always shy away from it. I love it because there is a balance of sweet and spicy, crunchy and soft. I think perhaps this was foreign to my Mom's idea of "sondha" or harmonious cooking. But Bombay street food is balanced in its own way. I never knew what I was missing until I tried it. I can only imagine getting pav bhaji hot and ready from a Bombay street vendor.

Pav bhaji is a slowly simmered vegetable stew. Pav, or bread, is served hot and buttered with it. This recipe for Pav bhaji comes from G's Mom. I love her version because it's not too spicy and the vegetables shine. Bhaji is the Marathi word for vegetables or a vegetable-based dish. Pav bhaji. The dish is incredibly versatile, and you can use almost any vegetables you have on hand. I typically use a mix of carrots, peas, green peppers, and green beans. Mashed potatoes give the stew its consistency. Pav bhaji has cumin, red chili, and pav bhaji masala is a combination of red chili powder, cumin, coriander, garam masala, and amchoor powder (sour mango powder). It is also widely available in Indian grocery stores.

The next time you are out and about, think about making a wrong turn or just taking a minute. It just might lead somewhere you have always wanted to be.

Bombay Pav Bhaji

Classic Indian street food, a slowly simmered vegetable stew with cumin and bav bhaji masala. Serve with pav or warm buttery bread rolls. You can use any variety of vegetables you have on hand. I like to use green beans, carrots, green peppers and peas. The recipe is very flexible and you can easily play with the proportions.

Serves 8 generously

• 6 tablespoons oil
• 1 stick cinnamon
• 6 cloves
• 6 cardamom
• 1 large onion (chopped )
• 1/2 tablespoon pav bhaji masala (Everest or MDH brand, adjust to taste)
• 1 tablespoon cumin seeds
• 1/2 teaspoon chili flakes
• 1 can tomatoes (diced or crushed 14 oz)
• 3 medium potatoes
• 2 green peppers
• 3 cups green beans (cut into 1/2 inch pieces)
• 4 medium carrots (diced)
• 1/2 cup peas
• 12 pav (dinner rolls or Hawaiian rolls )

1. In a medium saucepan, bring 6 cups of water to a boil. Cut the potatoes in half and gently boil for 10 minutes until the potatoes are soft and easily pierced with a knife. Let cool and then peel. Mash them well and then set aside.
2. In a large dutch oven or saucepan, heat the oil.  Add the cinnamon, cloves, cardamom and cumin seeds. Saute for 30 seconds.
3. Add the onions and saute until soft and translucent about 5 minutes.

4. Add the tomatoes and chili flakes. Stir well. Then add the green peppers, green beans, carrots and peas. Add 1/2 cup water and then bring to boil, then simmer for 45 minutes.

5. Mash potatoes and mix in. Add water to desired consistency.
6. Serve warm with the pav or Hawaiian bread.

You can also make the potatoes in an Instant Pot. Quarter the potatoes. Fill hte inner pot with 1/2 cup water and place a cooking basket or rack in the instant pot. Place the potatoes on the rack. High pressure for 6-7 minutes, then let natural release. Let cool, then peel, mash and set aside.