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5. In the meantime, lightly oil the buns and grill in a fry pan or a griddle until light brown.

6. Place a patty on the bottom half of bun, top with tomatoes, onions, cilantro chutney, and tomato ketchup, as desired.

NOTE: You can make the patties up to 1 day ahead and grill them when ready to eat. For a grilling party, fully prepare the patties and reheat on grill on aluminum foil.

NUTRITION INFORMATION PER SERVING:

Calories: 311; Total Fat: 11 g (Saturated Fat: 1 g); Carbohydrate: 45 g; Protein: 11 g; Fiber: 10 g; Sodium: 679 mg

Veggie Sloppy Joe Sandwiches

Pav-Bhaji

PREP: 15 minutes

COOK: 40 minutes

MAKES: 12 servings

SERVING SIZE : 1 sandwich

Pav means “buns” and bhaji translates to “vegetables,” so pav-bhaji is “vegetables on a bun.” When I first saw sloppy joe sandwiches (ground loose meat on a bun), they reminded me of pav-bhaji. Although now available everywhere and a popular quick meal made at home, pav-bhaji is very much a Mumbai treasure. The Juhu beach in Mumbai is lined with street vendors selling their famous pav-bhaji. A large, shallow pan sits on a stove in the middle of the cart piled with prepared bhaji. Each order is individualized, but you have to speak up—quickly. Once you have ordered, the vendor scoops a heaping spoonful of bhaji on a hot griddle, adds a scoop of butter, and cooks until bubbling hot, grills the buns, piles on the bhaji, and spices it up with onions, chopped cilantro, and chutney. The traditional pav-bhaji is loaded with butter and will just melt in your mouth. I love the flavor of all the vegetables slow-cooked to perfection in this recipe, which is made with very little fat.

3 medium potatoes (about 3 cups),

boiled

4 tablespoons canola or vegetable oil,

divided

1½ cups onions, finely chopped

3 cups cauliflower florets, cut into ½-inch

pieces

½ cup green peppers, cut into ¼-inch

pieces

1 cup frozen peas

½ cup carrots, diced into ¼-inch

pieces

2½ cups water, divided

½ teaspoon turmeric

1 teaspoon salt

2½ cups tomatoes, finely chopped

1½ tablespoons pav-bhaji masala, purchased3

12 small wheat or white buns

1 tablespoon lemon or lime juice

¼ cup red onion, finely chopped, for

garnish

¼ cup cilantro, finely chopped, for garnish

Cilantro Chutney (page 185), optional

1. Peel boiled potatoes. Coarsely break up the potatoes with your fingers or chop them into about ½ -inch pieces. Set aside.

2. Heat 3 tablespoons of oil in a medium skillet on medium-high heat. Add onion and fry 1 to 2 minutes until transparent. Add cauliflower, green peppers, peas, and carrots. Stir in 1 cup water, turmeric, and salt. Bring to a boil, reduce heat, cover, and simmer for about 12 minutes.

3. Add tomatoes and pav-bhaji masala and ½ cup water. Cook for another 5 to 7 minutes. Stir the vegetables, mashing and blending any large pieces.

4. Add the mashed potatoes and the remaining 1 cup water. Bring to a boil, reduce heat, and simmer for 12 to 15 minutes. Adjust the salt and cayenne pepper, to taste.

5. While the vegetables are cooking, lightly oil the bun halves with the remaining oil. Grill the buns in a fry pan or a griddle, oil-side down, until light brown.

6. To assemble sandwiches, place about ½ cup vegetables on a bun, garnish with chopped onions, cilantro, and cilantro chutney, as desired, and cover with top of bun. Or, serve as an open-faced sandwich.

NUTRITION INFORMATION PER SERVING:

Calories: 212; Total Fat: 7 g (Saturated Fat: 0.5 g); Carbohydrate: 35 g; Protein: 6 g; Fiber: 6 g; Sodium: 369 mg

GF, LF

Mung Bean Crepes

Passhirattu Dosa

SOAK: 4 hours or overnight

PREP: 15 minutes

COOK: 60 minutes

MAKES: 12 servings

SERVING SIZE: 1 dosa

These dosa are thin like crepes, but do not compare them to French crepes in taste or texture. This dosa is easy to make and has a very different taste than the traditional white dosa you may be familiar with. It is not fermented and thus requires less planning. I soak the mung beans and rice in the evening and make the dosa the next morning.