next time, i would cut down on the ginger (but, perhaps my supermarket ginger is a bit strong). i would also add some carrots to the vegetables for a little sweetness and also add some ground coriander (about 1 tablespoon or so) with the masala mix.
Spicy Mashed Vegetable Curry with Rolls
(Pav Bhaji)
SERVES 6
This unique curry is served with small, soft bread rolls called pav (from the Portuguese word for bread, pćo) that resemble parker house rolls.
4 medium waxy-style potatoes (such as red bliss; about
1 1⁄2 lbs.), peeled and cut into chunks
3 japanese eggplants, stemmed and cut into chunks
1⁄2 head cauliflower (about 3⁄4 lb.), cut into large
florets
Salt
1 tbsp. plus 2 tsp. pav bhaji or garam masala
2 tsp. sugar
1 tsp. ground turmeric
Pinch of ground asafetida
16 cloves garlic
3 green thai chiles, stemmed
1 2" piece ginger, peeled and thinly sliced crosswise
1⁄4 cup vegetable oil
1 tbsp. cumin seeds
4 small red onions, roughly chopped
1 cup frozen peas, thawed
5 ripe plum tomatoes, cored and coarsely chopped
10 tbsp. butter, cut into thin pats
6 pav or parker house rolls, split but left hinged
1⁄3 cup coarsely chopped cilantro
2 limes, cut into wedges
1. Put potatoes, eggplant, and cauliflower into a steamer set over a pot of boiling water. Cover and steam until tender, 20–25 minutes. Transfer vegetables to a bowl, mash with a potato masher until roughly mashed, and season to taste with salt; set aside.
2. Put 1 tbsp. of the pav bhaji masala, sugar, turmeric, asafetida, garlic, chiles, ginger, and 1⁄3 cup water into a blender and purée until smooth; set masala purée aside.
3. Heat oil in a large skillet over high heat. Add cumin seeds and cook, stirring frequently, until fragrant, 5–7 seconds. Quickly add three-fourths of the onions and cook, stirring constantly, until onions are light brown, about 5 minutes. Add masala purée and cook, stirring and scraping, until most of the liquid has evaporated, about 1 1⁄2 minutes. Add peas, tomatoes, and 3⁄4 cup water and cook, stirring occasionally, until tomatoes are soft and the liquid is reduced by half, 5–6 minutes. Remove from heat, mash with a potato masher until coarsely puréed, and add reserved mashed vegetables. Return to heat and cook until flavors meld, 5 minutes. Stir in remaining 2 tsp. pav bhaji masala; season with salt to taste. Keep warm.
4. Heat 4 tbsp. of the butter in another skillet over medium-high heat. Working in batches, fry the pav, cut side down, until toasted, about 1 minute. Flip and fry tops for 30 seconds more. Divide mashed vegetables among six plates, garnish with remaining onions and cilantro, and top each with a pat of the remaining butter. Serve with the pav and lime wedges (to squeeze on top for extra zing).
