Pav bhaji Masala in Spup maker
Fridge Cleanup Veg Recipes – Pav Bhaji Masala and Aviyal
Two Flavors, One Mission: Wholesome Recipes for Your Fridge Cleanup
There’s something deeply satisfying about transforming odds and ends from the fridge into vibrant, wholesome meals. Today, we’re diving into two flavorful recipes that couldn’t be more different yet share a common goal: to minimize food waste while delighting your taste buds. Say hello to Pav Bhaji Masala and Aviyal—two veggie-loaded dishes with distinct identities but one purpose: turning your fridge cleanup into a feast.
1. Pav Bhaji Masala: The Flavor Bomb
Pav Bhaji is the poster child of Mumbai street food, a buttery, spicy mash of vegetables served with pillowy bread rolls. But here’s the magic—this dish is incredibly forgiving. Have a lonely carrot? Half a capsicum? A few wilted beans? Toss them in!
Ingredients
- Mixed vegetables (carrot, peas, potatoes, capsicum, cauliflower, beans—whatever you have!)
- 2 medium onions, finely chopped
- 2 tomatoes, finely chopped
- 2 tablespoons butter (or oil for a lighter version)
- 1 teaspoon ginger-garlic paste
- 1 tablespoon pav bhaji masala
- 1 teaspoon red chili powder
- Salt, to taste
- Chopped coriander for garnish
- Lemon wedges
- Pav bread
Method
- Boil the mixed vegetables until soft. Mash lightly.
- Heat butter in a pan, sauté onions until golden, then add the ginger-garlic paste.
- Stir in tomatoes, spices, and mashed vegetables. Simmer until it all comes together in a thick, aromatic mash.
- Serve with toasted pav, coriander garnish, and a squeeze of lemon.
Why It Works:
Pav Bhaji takes the most unassuming veggies and turns them into a rich, indulgent delight. Every bite is a medley of flavors, thanks to the magic of the masala, butter, and fresh lime.
2. Aviyal: The Kerala Classic
Aviyal is a humble yet elegant South Indian dish where a medley of vegetables simmers in a coconut-based yogurt gravy. It’s mildly spiced and perfect for a light, healthy meal.
Ingredients
- Mixed vegetables (pumpkin, drumsticks, raw banana, beans, carrot, or even zucchini and sweet potato!)
- 1 cup grated coconut
- 1 teaspoon cumin seeds
- 2-3 green chilies
- 1 cup yogurt
- A few curry leaves
- 2 tablespoons coconut oil
- Salt, to taste
Method
- Cut the vegetables into long strips and cook them with a pinch of salt until tender.
- Grind the coconut, cumin, and green chilies into a coarse paste.
- Mix the paste into the cooked vegetables, stir in yogurt, and simmer gently.
- Drizzle coconut oil and garnish with curry leaves for an authentic touch.
Why It Works:
Aviyal is a perfect example of how simplicity can be sublime. The yogurt and coconut give it a creamy, tangy richness that feels indulgent but is incredibly light and wholesome.
Why These Recipes Shine
Both Pav Bhaji Masala and Aviyal celebrate vegetables in their unique ways. While one is bold, spicy, and indulgent, the other is soothing, mild, and refreshing. Yet, they share the common thread of being flexible, nutritious, and perfect for a fridge cleanup.
Next time you’re staring at an assortment of leftover veggies, don’t stress—turn them into these flavorful masterpieces. Not only will you save food, but you’ll also create meals that are as satisfying to cook as they are to eat.
Which recipe will you try first? Let us know below!
Check out my Instagram profile and highlights for more pics and recipes – @Fhareena #parveenskitchen #foodblogger
