In India, cooked with potatoes and garnished with fresh coriander, this was traditionally served as a snack with bread by street vendors. The Indians loved it so much that it has found its way on restaurant menus throughout the country. Add 2-3 tsp of the Pav Bhaji blend to vegetables in a thick gravy sauce. Use tomatoes to make the sauce. This meal most certainly counts as your one of five a day. It is a great dish that can be served as an entree or, better still, as a light evening meal.
Ingredients: (Vegetable Curry) Dry Mango Powder, Bay, Black Pepper, Fennel Seeds, Cumin Seeds, Chilli, Coriander Seeds, Salt, Black Cardamom, Clack Salt, Cinnamon, Cloves, Turmeric.