Sloppy bunjo - Scadding Court Community Centre

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Sloppy bunjo
August 10, 2011
Jennifer Bain
Sloppy Bunjos are a hit at the Magic Oven Street Food stall at the Live Local
Marketplace outside the Scadding Court Community Centre. Magic Oven coowners Tony and Abby Sabherwal showed me how to make the spicy,
sloppy, Indian, vegetarian sandwiches. Adding dried tea leaves for colour and
flavour is a common trick in Indian homes.
Look for whole yellow peas at bulk stores and Indian supermarkets. I found
mine at Trupti Enterprises, a spice/nut/flour store (Unit 40, 2 Thorncliffe Park,
trupti.ca). I also found some (labelled “vatana white”) at Iqbal Halal Foods in
the same plaza. In a pinch, use dried chickpeas (but you may need more
water and more cooking time.)
Sloppy Bunjo
Bunjo Spice Mix:
Magic Oven's Sloppy Bunjo is a hit with street food-loving Torontonians.
AARON HARRIS FOR THE TORONTO STAR
2 tbsp (30 mL) ground coriander (preferably toasted from whole seeds and
freshly ground)
1 tbsp (15 mL) ground cumin (preferably toasted from whole seeds and freshly ground)
1 tbsp (15 mL) each: ginger powder, garlic powder, Indian pure chili powder, turmeric, garam masala
Sloppy Bunjo:
1 lb (450 g) dried whole yellow peas (about 2-1/4 cups/560 mL), rinsed
4 cups (1L) boiling water
Tea leaves from 2 orange pekoe tea bags
2 cups (500 mL) bottled strained tomatoes or canned puréed tomatoes
1 cup (250 mL) cold water
1/4 cup (60 mL) Sloppy Bunjo Mix
1 tbsp (15 mL) table salt or to taste
Plain, soft white hamburger buns (about 7 small or 14 large)
Optional Toppings:
Diced red onion
Tamarind sauce/chutney
Chopped cilantro
Chopped green chilies or hot sauce
For Bunjo Spice Mix, in small bowl, stir coriander, cumin, ginger, garlic, chili, turmeric and garam masala until well combined. Store in
sealed container until ready to use. Makes 1/2 cup (125 mL).
http://www.thestar.com/printarticle/1037827
11/08/2011
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For Sloppy Bunjo, in large, shallow, wide saucepan, combine peas and boiling water. Soak, uncovered and at room temperature 12 to 24
hours.
Transfer peas and soaking water to stove. Bring to boil over high heat. Reduce heat to medium; partially cover. Gently boil, stirring every 5
minutes and adding water if needed, until peas are just cooked through and some are loosing their skins and getting mushy. This could take
20 to 60 minutes depending on soaking time, pea size and freshness, and room temperature.
Remove pot from heat; Stir in tea. Add tomatoes, cold water and 1/4 cup (60 mL) Bunjo Spice Mix (reserve remaining spice mix for another
use) and salt. Return pot to medium heat. Simmer until warmed through. Mixture should be sloppy (not to thick or too thin).
To assemble, on bottom of each bun place pea mixture to taste (about 1/2 cup/125 mL for small buns to 1 cup/250 mL for large buns). Top
to taste with onions, tamarind, cilantro and chilies or hot sauce. Cover with bun tops.
Makes about 7 cups (1-3/4L), enough for about 7 large or 14 small buns.
Star-tested by Jennifer Bain
jbain@thestar.ca
http://www.thestar.com/printarticle/1037827
11/08/2011