For Bhaji

Potato medium size 4-5
Cabbage chopped 1 cup
Cauliflower flowerets 1 cup
Green Peas 1/2 cup
Onions finely chopped 2
Tomato finely chopped 2
Green chili chopped 2
Butter 4 tbsp
Pav bhaji masala 2 tsp.
Red chili powder 1-1/2 tsp. (according to taste)
Turmeric powder 1/2 tsp.
Garam masala 1/2 tsp.
Salt according to taste
Water for boiling vegetables
Pavs (soft buns) 8-10 serves 4 pax

For Garnishing
Green Coriander leaves finely chopped 2 tbsp.
Onion Small size finely chopped (for serving) 1
Lemon juice 2 tbsp.
Green chutney / Tomato Sauce

Method

Cut potato into small pieces.
Wash all the vegetables (cabbage, cauliflower, potato, peas) and pressure cook untill well done. Remove excess water and mash them coarsely.
Heat 2 tbsp. of butter in a frying pan or kadhai.
Add green chili and chopped onions and fry until they become light golden brown in colour.
Add chopped tomato and cook till it becomes tender.
Add chili powder, turmeric powder, garam masala, salt, and cook 2 minutes.
Add pavbhaji masala, and boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, keep on stirring and mashing pieces in between.
In the meantime, slit the pavs horizontally.
Apply little butter on tava and roast the pavs till hot and soft.
Serve hot Garnished bhaji with chopped coriander leaves and onions, with pavs and tomato sauce/green chutney.