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Pav Bhaji

Ingredients:

For Garnish:

Method:

Boil all the vegetables potatoes, cauliflower, beans, peas, and
beans in about 1 ½ cup of water. Don’t add too much water, just
enough to cook.
After the vegetables are soft and tender, drain the excess water and
mash them coarsely with a fork or potato masher.
Heat the oil in a frying pan over medium heat.
Add tomatoes, green chilies, cilantro, and ginger and sauté for 2-3
minutes until pasty.
Next add the red chili powder, fennel seed and turmeric, mix it
well.
Add mashed vegetables.
Using a spatula, simultaneously mash and stir all the vegetables for
5 minutes.
Add salt and two tablespoons of ghee, stir-fry for another minute.
Add about ¼ cup of water or as needed, and let it cook for a minute.
Turn off the heat.
Add garam masala, and lemon juice, mix it well
Toast the halves bun over a skillet using butter over medium heat
until buns are golden brown from both sides.
Serve toasted buns with bhaji (mixed vegetables), garnish with
chopped tomatoes and sliced lemon.

Variations:

You can use almost any vegetables to make the bhaji, but keep the
potato base. You can also try vegetables such as cabbage, bell pepper,
and eggplant.
If you don’t eat potatoes, use green bananas for the base.
For vegan replace the butter with oil.