Pav Bhaji is a delish street food dish from Mumbai, literally meaning bread and veggies. Ever tried it? I know it doesn’t sound very appetising but let me tell you, peeps, everyone LOVES pav bhaji, and it’s a fab way to get the kids to eat loads of hidden veg on top of soft buttery toasted rolls. You can, of course, use store-bought masala, but making your own takes it to another level.
Typical pav bhaji is not served in an aubergine, just my twist because they look so Flippin cool, plus I was watching the carbs.
Heat spices on low in a dry pan except for turmeric and amchur. Wait until spices change colour, take off heat, stir in turmeric and amchur, cool. Grind to a fine powder. Jar, use within 6 months. 1. Preheat oven 180°C Thank you for the recipe inspo @chetnamakan 
Ingredients
Instructions
2. Cut tops off aubergine if round or cut in half if long, carefully scoop out the flesh leaving 1cm rim, brush with oil, bake until tender, set aside. Chop aubergine flesh
3. Sauté onion and chilli in oil and butter on med heat 5 mins
4. Add chopped aubergine flesh, tomatoes, grated cauliflower, green pepper, sweet corn, peas, and 250ml water
5. Bring to boil, reduce heat, cover 20 mins until cooked
6. Add salt and pav bhaji masala, cook 2 mins
7. Stir in grated potatoes and remaining water, cook 10 min. Add more water if necessary
8. Mash veggies with a potato masher, cook 2 mins
9. Mix in coriander
10. Serve with buttered, toasted soft bread rolls and lime wedges