The Modern “Pau” Baji

The Modern “Pau” Baji uses texturized vegetable protein as the main protein, mixing it with yogurt, eggs, herbs, aromatics, and vegetables in a highly seasoned skillet dish.

The TVP is first reconstituted in hot vegetable stock, then combined with onion, cilantro, chili, ginger, garlic, dhanna jeera, lemon, salt, yogurt, and eggs.

A mustard-seed tempering starts the cooking stage, followed by celery, carrot, bell pepper, zucchini, and finally the TVP mixture. The pan is cooked until the excess moisture is absorbed.

Ingredients

• 2 cups texturized vegetable protein
• 2 cups hot vegetable stock
• 1/2 cup onions, minced
• 1/4 cup fresh cilantro leaves, chopped
• 1 fresh green chili, minced
• 1/2 teaspoon fresh ginger, minced
• 1/2 teaspoon garlic, minced
• 1 teaspoon dhanna jeera
• 4 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 cup plain yogurt
• 2 eggs
• 2 teaspoons good oil
• 2 dried red chilies
• 1 teaspoon black mustard seeds
• 1/4 cup celery, chopped
• 1/2 cup carrots, chopped
• 1/2 cup red bell peppers, diced
• 1/2 cup zucchini, sliced and quartered

Method

Soak the TVP in the hot vegetable stock for about 10 minutes, until reconstituted. Mix it with the onions, cilantro, green chili, ginger, garlic, dhanna jeera, lemon juice, salt, yogurt, and eggs. Heat the oil in a frying pan over medium-high heat, add the dried red chilies, and cook until darkened, 1–2 minutes. Add the mustard seeds, cover, and let them pop for 30 seconds. Add the celery and carrots and sauté 3–4 minutes, then add the bell peppers and zucchini. When the pan begins to dry, add the TVP mixture and cook about 5 minutes more, until the moisture is absorbed. Makes 4 servings.