Blanch the tomatoes and deskin them and grind into a puree.
Grate the boiled potatoes.
Crush together the Green chilli and the garlic finely.
In a pressure cooker, add 4 cups of water.
Add in the peas, beetroot, carrot and cauliflower and boil on full flame till 2 whistles.
Chop the onion very finely.
Slice the capsicum in thin, long strips.
In a heavy bottom pan, heat the oil.
Add in the onion and saute till it turns translucent.
Put in the sliced capsicum and let cook till it turns soft.
Now, put in the garlic-green chilli paste and stir fry for a minute.
Add in the tomato puree and cook till colour change.
Add all seasonings and mix well.
Now, add in the boiled potatoes and vegetables.
Reserve the water in which the vegetables were boiled.
Cover the pan with a heavy lid and let the vegetables cook for about 10 minutes on slow flame.
This helps them in absorbing the seasonings.
Stir once in awhile so that they don't stick to the bottom of the pan and burn.
Add in the water and let it cook till the vegetables become very mushy and soft.
Can adjust the gravy consistency at this stage by adding more water.
Shut off the flame and mash the Sabji with the Pav Bhaji masher.
To serve-Cut the buns horizontally.
Smear with little butter.
Toast lightly on a tawa.
Serve the ready Pav Bhaji with sliced onions and lemon wedges.
The Beetroot gives the Bhaji a reddish tinge organically, without adding in any artificial colours.
