This is a wonderful and a very nutritious dish using an array of vegetables. Classic Pav Bhaji is made out of potatoes and cauliflower but I have used raw bananas instead of potatoes. You will not be able to taste the difference believe me! If you really detest raw bananas then use three medium potatoes instead and follow the same instructions for the recipe. Left overs can be turned into vegetable toasties for a quick and simple snack, lunch or even dinner!

Pav Bhaji

Serves 6-8



5 Raw Bananas

Small Cauliflower- The Florets, Washed

2-3 tbsp Oil

1 Large Red Onion

2 Large Cloves of Garlic

½ tbsp Ginger- Pureed

3 Green Chillies- Finely Chopped (Add more chillies if you prefer it hot)

1 Carrot

2 Small Aubergines

Handful of Frozen Peas

10-12 Fine Green Beans- Finely Chopped

4 Large Tomatoes

1tsp Garam Masala

1tsp Pav Bhaji Masala

Juice of ½ Lemon

Handful of Fresh Coriander- Chopped

Salt to taste

1tsp Turmeric

1tsp Coriander/Cumin Powder

12 Soft Buns with or Without Sesame- Sliced In Half

Butter for Brushing the Buns and a Tbsp for the Vegetables



Peel the green thick skin of the bananas, Chop and steam in very little water along with the cauliflower florets. Steam or pressure cook until very soft. Mash in the water which was used for steaming and leave aside. In a large, wide bottomed pan, heat the oil. Chop the onions with the garlic in a food processor until you have small chopped consistency and add to the oil. Add the ginger, chillies and sauté until golden in colour. I like the consistency of pav bhaji a little bity but not too mashed so that is why I have chopped all the vegetables in a food processor. If you like it less bity then just chop it a little longer and if you like more of a bite then chop less. Once the onions have taken a golden colour then add the chopped carrot, aubergines and chopped green beans. Stir and add the garam masala, pav bhaji masala and lemon juice. Then add the chopped tomatoes, turmeric, coriander and cumin powder and cook until the oil separates; you may need to add a couple of tablespoons of water just to loosen. Once the oil has come to the top, add the mashed cauliflower and bananas. Stir well, add salt and coriander. Cook for a few more minutes stirring in between. Turn the heat off and finally add a tablespoon of butter, this will make the vegetables look shiny and add a lovely buttery flavour.

To serve, butter the buns on one side each and cook on a frying pan until golden in colour. Spread a spoonful of the warm vegetable mash on top and sprinkle with fresh, finely chopped onions.  Serve immediately. Yum!