1/2 Medium Cabbage
6 - 8 Florets of Cauliflower
2 hand full Beans
2 cups Peas
1 cup Chickpeas - Kabuli chenna
4 Tomatoes or 1 Small can diced Tomatoes
2 tsp Ginger-Garlic Paste
4 Green Chilies
3 tsp Pav-Bhaji Masala
1 tsp Amchur Powder
1 tsp Cumin-Coriander Powder
1/2 tsp Red Chili Flakes
Peel and cut potatoes and carrots. Cut all the other vegetables.
Place vegetables in this order in a vessel that can be placed in a pressure cooker.
Potatoes, carrots, chick peas, beans, peas, cabbage and on the top cauliflower.
Add enough salt and water and cook in a pressure cooker longer time so the vegetables are all very soft.
Drain the vegetables (do not throw the water away) and using a masher, mash them well so all the vegetables become an even paste. (It is difficult to mash the vegetables with the water.)
In a low bottom non stick pan, take 4 tsp of oil and fry green chilies and onions till they caramelize. Then add the cut tomatoes or tomato paste and cook till done. Then add the mashed vegetables. Add 3 tsp of Pav-bhaji masala, 1 tsp amchur, 1 tsp cumin-coriander powder, 1/2 tsp red chili flakes, turmeric, salt and 2" butter. Add the drained water and bring to a boil, mixing well. Add more water if the bhaji is getting thick.
Check for salt and adjust seasonings accordingly. Garnish with chopped raw onions, coriander and lemon juice.
Serve with toasted bread, pav or any kind of bread or dinner rolls.
Place between bread as a sandwich.