In a pressure cooker add water and diced mixed vegetables. 1/2 teaspoon pay bhaji masala, 1/2 teaspoon salt. Pressure cooker for about 5 whistles
Now strain the veggies and keep the water aka. Vegetable stock aside for later use.
In a pan heat 3 tablespoon of oil and 1 small block of butter, add chopped onion, garlic, finer and chillies. Fry until translucent.
Now add all the powdered spices and saute for few seconds and then add tomatoes
Fry the tomatoes until soft and mushy. Use masher in between to mash tomatoes. Mash until it's in gravy form. If necessary add little vegetable stock which we got earlier
Now add boiled veggies and mash all in pav bhaji consistency. *secret Ingrident: at this point as less than a quarter piece of grated beetroot to get that perfect color*
Now in a bowl take half lemon's juice little vegetable stock and 1 teaspoon pay bhaji masala stir this and add to the bhaji. Mix well. Taste and adjust salt requirements
On tabs heat butter and grill the pav
Notes
Serve it off with a huge chunk of butter on piping hot bhaji, chopped onion and lemon wedge. Enjoy!