Jain Pav Bhaji is a delicious and flavourful version of the classic pav bhaji dish, prepared without onion, garlic, or any other root vegetables so as not to be consumed by those who follow Jainistic dietary practices. It substitutes all those ingredients with fresh vegetables such as bell peppers, carrots, peas, tomatoes, and potatoes, all cooked together in a flavoured tangy gravy. It retains all the iconic flavours of the original dishes. These vegetables are mashed up finely, with the appropriate blend of spices- cumin, coriander, turmeric, and red chilli powder adding warmth and depth to the dish. The secret to making an excellent Jain Pav Bhaji is balancing the flavours, especially the tanginess from tomatoes and the subtle sweetness of the vegetables. This spicy vegetable mixture makes a perfect pair toasted with butter or ghee till golden brown, crispy pav. The dish is spicy and fulfilling. Jain Pav Bhaji is a street food in India, but it can also be a hearty meal that one can make to fill them up for lunch or dinner. It is completed with a squeeze of lemon and a sprinkle of fresh coriander for these fresh, zesty flavours. This Jain Pav Bhaji is an excellent twist in heaven of epicurean delight for all who wish to indulge in this much-loved street food with the sanctity of Jain food.

• 2-3 tsp pav bhaji masala
• 2 raw banana
• 3 tomato
• 1 cup cauliflower
• 0.5 cup green peas
• 1/2 capsicum
• 2 tbsp oil
• 0.5 tsp turmeric powder
• 1 tsp red chilli powder
• 1 lemon
• Coriander
• Salt
• Butter

• Jain Pav Bhaji is a wholesome, flavorful twist on the classic dish, made without onions or garlic but still packed with richness and bold flavors.
• Start with the base of the dish: raw bananas. Chop 3-4 raw bananas into large pieces and boil them in 2 cups of water until they're tender.Once cooked, drain them and allow them to cool before peeling. Mash the bananas coarsely into a soft, chunky texture.
• Meanwhile, prepare the supporting vegetables. Grate a small cauliflower into fine florets and cook it along with a handful of green peas until soft. Drain the water and set the cooked vegetables aside. This combo adds texture and nutritional value to the bhaji.
• For the tomato base, blend 3-4 ripe tomatoes into a smooth puree. Heat 2 tablespoons of oil in a large pan or kadhai, and once hot, pour in the tomato puree. Stir and cook over medium heat for 3-4 minutes until it thickens and releases its aroma. This forms the foundation of the bhaji's bold flavors.
• Add 1 teaspoon turmeric powder and 2 teaspoons of pav bhaji masala to the tomato mix. Adjust the masala based on your spice tolerance. Pav bhaji masala is the secret weapon that gives the dish its characteristic warmth and depth.
• Now, mix in the mashed bananas, cooked cauliflower, peas, and finely chopped capsicum. The capsicum brings a mild crunch and sweet undertone that balances beautifully with the soft vegetables. Using a potato masher, mash and combine all the ingredients in the pan. Keep mashing until the bhaji reaches your preferred consistency—smooth or slightly chunky.
• If the mixture is too dry, add a little water or the reserved vegetable cooking water to loosen it up. Season with salt to taste, and if you enjoy more heat, a pinch of red chili powder will spice things up further.
• Let the bhaji simmer on low heat for about 8-10 minutes, stirring occasionally to prevent sticking. The flavors will meld, and the bhaji will thicken. If it gets too thick, add a splash of water and continue stirring until it reaches the perfect consistency.
• Finish this recipe of jain pav bhaji by squeezing fresh lime juice over the bhaji to add a zesty brightness that balances the spices. Garnish with freshly chopped coriander leaves for a pop of color and aroma. For an indulgent touch, add a small dollop of butter on top just before serving.
• Serve your Jain Pav Bhaji hot with butter-toasted pav for that authentic street-food experience.