Spicy Pav Bhaji Delight

1.Boil the mixed vegetables (potatoes, peas, carrots, bell peppers) until soft, then mash them coarsely and set aside.

2.In a large pan, heat 2 tablespoons of butter over medium heat. Add the finely chopped onions and sauté until they turn golden brown.

3.Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.

4.Add the pureed tomatoes to the pan and cook until the oil starts to separate from the mixture, about 5-7 minutes.

5.Sprinkle in the pav bhaji masala, red chili powder, turmeric powder, and salt. Mix well and cook for another 2 minutes.

6.Add the mashed vegetables to the pan and mix thoroughly, ensuring the spices coat the vegetables evenly. Cook for an additional 5-10 minutes, stirring occasionally.

7.Add lemon juice and adjust seasoning if necessary. Remove from heat and garnish with chopped coriander leaves.

8.In a separate pan, melt the remaining butter and lightly toast the pav (bread rolls) until golden brown on both sides.

9.Serve the spicy bhaji hot, garnished with chopped onions and tomatoes, alongside the buttery pav.