Bombay Vegetable Sandwich (street food)



So many nostalgic moments linked to street food growing up in Bombay. My favorite, is of sitting on the Government Law College window ledge across from Churchgate railway station, and watching the sandwich walla busy making sandwiches to order. A steady flow of people waiting in line while others hurried past to catch their train. One by one, our classmates would arrive, a few of us from work, laughing and talking, cracking up at silly jokes, making up stories about the passersby and the crowds of people waiting to eat sandwiches always amazed us. Both the sandwich and sukha(dry) bhel vendor next to him had a thriving business.

Sandwich walla
(Picture courtesy - Radha N.)

The sandwich stall was very basic, a bamboo or wooden stand, with box that doubled as a table top. The simplicity was deceptive as it contained everything he needed to make the most delicious sandwich. I'm seriously drooling at the thought of an Amul butter (maska), coriander chutney, vegetables sandwich with layers of red onion, tomato, cucumber, potato, and the exotic and very red beetroot, salt and pepper, all arranged to perfection and cut into bite sized pieces. With a swipe of his hand he would transfer the cut sandwich to a paper plate. Top it with a well known brand of tomato ketchup or an orange colored home brand. A good meal, and all it cost was Rs. 2 or 3, very affordable to students and the general public.  It was a filling and sumptuous meal.

Street food had a charm of its own, we could savor a variety of food and cuisines on our college allowances and minimal salaries during those early career days. We worked hard, studied hard and partied plenty, enjoying life without responsibilities and worries, our parents and friends to fall back on.. Enough of the nostalgia... Here goes the Bombay sandwich, perfect addition to my dysfunctional cooking or should I say 'Non' cooking style.. :)

Ingredients for the sandwich:

1. 2 or 3 slices of bread (wheat, multi-grain, rye or white)
2. Soft butter or margarine(optional) as required
3. 1-2 thin slices of cheese (could be Mozzarella, Swiss, cheddar, pepper jack .... ) 
4. 1 tsp or more of green coriander chutney(I buy the Nirav brand which stays good refrigerated for months, homemade chutney with coriander, green Thai chilli, peanuts ground smooth with salt to taste.. works great too)
5. 2-4 slices of tomato(Larger they are, the less slices you need)
6. 2-4 slices of onions
7. 8-10 slices of cucumbers(English, Persian or the pickle variety)
8. 3-4 thin slices of boiled/steamed potatoes(optional)
9. 3-4 thin slices of boiled/steamed beetroot(optional)
10. Salt and black pepper shaker

Assembly:

1. Use the same plate you plan to serve in, it should be large enough for the bread to lie flat
2. Take 2 slices of bread and spread a thin layer of butter on the inner side
3. Over it spread a layer of green coriander chutney
4. Place a slice, chutney side up on the plate.
5. Add a layer of sliced cheese of any variety 
6. Add layers of vegetables starting with the tomatoes, followed by a light shake of salt and pepper over the vegetable
7. Layer on, with cucumbers, onions, potato, beet,.. salt and pepper, added to taste
8. Top with final layer of tomato
9. Place the second slice of bread with chutney side facing down
10. Now for the best part.. The sandwich needs to be cut to bite sized pieces. Hold the sandwich down with the span of your palm and using a sharp paring knife (same kind used to slice the onions and tomatoes). make three or four cuts on the wider side and two or three cuts across.

Notes: It sounds very simple, but the trick lies in the lightness of your hand with the salt and pepper shakes and the thin cuts on the vegetables. I sometimes add spinach or lettuce instead of cucumbers or onions for the crunch, or make it a simple cheese and tomato sandwich. I like cheese since it adds some protein content.

If you don't have coriander chutney on hand, use black pepper with a heavier hand. You can add mayo or mustard or ketchup or whatever you fancy. This is one dish, you have to own, to make it delicious.

You could add a slice or two of vegetables, meats, boiled eggs, whatever you like in a sandwich. I have tried avocado instead of potato; fresh mozzarella cheese (looks like eggs in the picture above) and  loved it.  If you have sandwich masala(available in the Desi Indian store) you can use it also. 

Minerstone vegetable - desi style (Mixed vegetables with a twist)

Do you know the miner stone soup story?  As a kid it always fascinated me, that a stone could make such a tasty meal.  

The story goes like this..  A miner went from village to village during times of hunger and need.  He would ask the villagers for the largest cooking pot in the village, he told them he had a magic stone that created delicious soup, all he needed from each villager was a bowl of water and a small amount of edible ingredient they had stored away when times were good.  As expected, they had a variety of ingredients like dry roots and beets, dried corn and beans, some spices, hot peppers, some grains, etc..  He asked them to add it into the pot, he then added the magic stone and salt from his bag.  It cooked and he stirred and he tasted...  Finally, he asked them to bring their bowls and they all sat around the fire and ate their fill, saving the rest for another meal.  He took the stone, washed and polished it clean, then safely put it back in his bag and went on his way, he was happy the villagers would sleep with a full stomach that night and maybe learn something valuable from the experience.  Some did some didn't..  Did you? :)

Tonight,, we had my version of the minerstone vegetable minus his magic stone.  Its my go to recipe when I'm all out of dinner ideas or ingredients.  With 'Fall' in the air, all we got at the Sunday market was raw green tomatoes, heirloom colored bell peppers and large green bell peppers. Found some sorry looking carrots lost in the back of the refrigerator. In the freezer found a bag of frozen cut cluster beans and another of green pigeon peas.  So here goes..  it was delicious so I had to share.

Minerstone vegetable a la carte
with puffed paratha, dal and yogurt OR with steamed rice blended in

Ingredients:

Vegetables used today
- 1 large Green Capsicum(bell pepper)
- 6 colored peppers the long variety used for salads
- 3 green (raw) tomatoes
- 3 sorry looking carrots
- 3/4 cup frozen cluster beans
- 3/4 cup frozen lilva tuvar (pigeon peas)
- 1/2 to 1 cup of water

 For Tadka(Saute)
- 1-2 tbsp cooking oil
- 1 tbsp cumin seeds
- 2 tbsp store bought ginger garlic paste (as I did not have fresh ginger which I would normally add grated or chopped fine)

For Seasoning
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- a pinch each of cumin and coriander powder(force of habit)
- salt to taste

Directions:

1. Wash and cut the vegetables into small bite size pieces (~square or long doesn't matter)
2. Take oil in a deep wok/pan with a lid, add jeera, cover and keep in medium heat until it splutters.
3. Add the ginger garlic paste or grated ginger, cover and let it cook for a couple of minutes on a medium heat in the hot oil.. It imparts good flavor to the vegetable..
4. Add the beans first, then the peppers, then the softer and easier to cook vegetables in that order.
5. Add the frozen cluster beans and pigeon peas..  stir fry for a few minutes(3-5) till its thawed
6. Add chopped peppers and stir well
7. Add chopped green tomato and carrots, stir well.
8. Add the seasoning(red chilli powder, turmeric, cumin and coriander powder) and mix well
9. Add a cup of water, less if you have juicy vegetables like zucchini or ripe tomatoes, it allows the vegetables to cook evenly and create the yummy gravy.
10. Cover and cook on high heat, when the water starts boiling
11. Reduce to medium heat and cook covered, stirring occasionally until the beans are soft and crunchy(8-12 minutes).
12. Cook without the lid for a few minutes longer(4-6). 
13. Mix in some steamed rice or eat as a side dish with roti, paratha or naan.

This is my dysfunctional cooking a la miner style..  our sumptuous dinner was minerstone vegetable a la carte.  Kids choice, with 'Kawan' brand puffed paratha, tadka dal and plain desi yogurt.  Grownup's choice, we took it a notch higher, adding steamed rice to the vegetable with a touch of red chilli powder and a pinch of salt..  On the side, we had spicy mango pickle and plain yogurt.   

Do mix and match vegetables on hand to create your own special blend of 'minerstone' vegetable or soup.   I have tried a combination of the above vegetables, and also, bean sprouts, zucchini, frozen green edamame peas, frozen Chinese beans,... whatever is readily available in the kitchen.

Today's tip: Cook by taste and soon you will be creating delicious concoctions you can share with the world. 

Raji Bhajji (A mixed vegetable dish, I learnt from my aunt and her mom.. )

Ingredients:

Vegetable and how to cut them
1 large cauliflower, break into small florets(neither too big nor too small)and chop the stem(don't discard)
1-2 large onion chopped 
1-2 capsicum/Green bell pepper chopped
1-2 carrots(optional) for color, chopped
2-4 potatoes chopped
4-5 large tomatoes chopped
1/2 to 1 cup of water

 For Tadka(Saute)
- 1-2 tbsp cooking oil
- 1 tbsp cumin seeds

For Seasoning
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp each of cumin and coriander powder
OR 1 tsp of dhana-jeera (coriander+cumin) powder
- salt to taste

Garnish with finely chopped coriander leaves.

Directions:

1. Take oil in a deep wok/pan with a lid, add jeera, cover and keep in medium heat until it splutters.
2. Add chopped onion, stir well.
3. Add chopped capsicum/bell pepper.  Stir, cover and cook for 2-3 minutes.
4. Add chopped tomato, stir well and cook for a minute or two.
5. Add the potatoes, stir well and cook for 2-3 minutes. 
6. Add the cauliflower, stir well.
7. Add a cup of water(less is okay but don't add more since most of the vegetables release water when cooked) this allows the vegetables to cook evenly and also create the gravy for the dish..
8. Cover and cook on high heat, when the water starts boiling, add turmeric powder and salt to taste and stir well. Cover and cook for 3-4 minutes.
9. Add the seasoning spices(cumin, coriander, red chilli powder and salt).  You can add more red chilli to make it spicier or less to make it milder.
10. Stir well, cover and cook until the potatoes are done stirring occasionally on medium flame (too much cooking and the cauliflower will disintegrate).
11. *Cook without lid for a few minutes.
12. Garnish with chopped coriander leaves and enjoy.

The above is my dysfunctional style of cooking a mixed vegetable dish that tastes good with roti's, naan, chapatti or mixed with rice.  

At a potluck party, a long time ago, I was asked to make a mixed veg makhani dish and was completely clueless(no Internet to the rescue in those days)..  So followed the above recipe using 1/2 cup of water while cooking.  Finally at *step 11, added one cup of sour cream whisked smooth, to the vegetable and let it cook for a couple of minutes to absorb the spices.  Please don't bring to a complete boil as the cream will split.  Finally, garnish with coriander and enjoy. 

The sabzi/vegetable tastes delicious with or without the sour cream added in.  I often cook the sour cream version for my non-Indian friends who want to be introduced to Indian food.  It has been compared to butter chicken on occasion. :)