Pav Bhaji

1. Cut cauliflower into big florets. Cut capsicum/ green pepper into big cubes. Peel and cut 5 potatoes into big cubes.
2. Transfer the cauliflower, potatoes, and the capsicum to a pot. Add 1 cup green peas and any other vegetable of choice like string beans or cabbage and cook in a pressure cooker for 1 whistle. Reduce the heat for 5 minutes and then turn off the gas. Take out all the vegetables after the pressure cooker pressure is released and mash them all with a masher. Keep aside.
3. In a grinder, grind 2" big ginger piece, 5 big garlic cloves, 1 small onion and 1 tomato, into a fine paste for the gravy.
4. Heat 2 & 1/2 tbsp butter or oil in a pan and add the gravy to it. Add 3 tsp pav bhaji masala to it. Stir fry till the gravy turns brownish.
5. Add all the cooked and mashed vegetables and mix well. Add about 1 cup water, salt to taste, and let it come to boil on a low flame, turning intermittently. Then turn off the gas. The bhaji is ready to serve.

For pavs : Cut each pav horizontally in two. To each half apply some butter and heat on a griddle till it turns brownish. Flip on the other side and let heat for a minute. Repeat with all the pavs.

To serve : Place 2 hot pavs in a plate. On one side add hot bhaji. Garnish the bhaji with little onion finely chopped, some finely chopped coriander, some red chili powder to taste, and some butter. Keep a piece of lime/lemon on the side.