MAKING

1.In a pressure cooker boil cauliflower, potatoes, carrots, green peas and egg plant along with salt to taste up to 3-4 whistles on high temperature.

2.Once cool, mash the boiled vegetables in the pressure cooker using a potato masher.

3.In a nonstick pan heat oil and butter together and add cumin seeds, turmeric, onion, ginger garlic paste and red chili powder.

4.When the onion is cooked half way add the bell peppers and let it cook adding water if needed.

5.Add little salt, stir and let it cook until tender.

6.Stir in chopped tomato and coriander and cook with cover till mushy and tender.

7.Then mash with a potato masher when on heat.

8.Mix the boiled and mashed vegetables in the pressure cooker with the ones in the pan and then add butter and mix well to melt.

SERVING

9.Right before serving squeeze a fresh lime over the bhaji, sprinkle chopped coriander leaves and serve with Indian pav.