This is a simplified version of a recipe for pav bhaji, an indian street snack served on hot rolls, that I found in the LA Times [http://www.latimes.com/features/food/la-fo-bombayrec1may11,0,2822841.story?coll=la-home-food ]. You can use it as a spread for nan, pitta or tortillas; snack on it as a dip with chips or serve it alone as a spicy low carb alternative to mashed potatoes. I use the pinch method for measuring spices, so the ginger, garlic, cumin and garam masala are approximate.
- add 2 tablespoons canned chick-peas
- add 1/4-1/2 teaspoon ginger
- add salt and pepper
- add 1/4-1/2 teaspoon garlic
- add 1/4 teaspoon cumin seeds
- add 1/4-1/2 teaspoon garam masala or mild curry powder
- add 1-2 tablespoon broccoli
- add 2 teaspoons soy sauce
- add 1 1/2 cups water
- add 1 teaspoon tomato paste
- add 1/2 cup cauliflower florets
- add 1 dash cayenne
- add 1/2 onion
- add 1/2 teaspoon lemon juice
- In microwave safe bowl, steam cauliflower, broccoli, chickpeas and water in microwave at half power for 15 minutes or until very soft and tender.
- Drain veggies and chickpeas, leaving 2-3 TBS of remaining water.Mash or puree thoroughly.
- In a non-stick pan on medium heat, toast cumin seeds for roughly two minutes.
- Add chopped onions to cumin seeds and saute until translucent.
- Lower heat slightly.Add ginger, garlic, tomato paste, soy sauce and garam masala.Stir and saute for one minute.
- Stir in mashed vegetables, lemon juice and cayenne until thoroughly mixed.Saute for another two or three more minutes on low heat.Add salt and pepper as needed, and serve.