• 1 large carrot, cubed
• 2 potatoes, cubed
• 1 capsicum, chopped
• 1 cup cauliflower florets, chop
• 8-10 french beans, string and chop
• 1/4 cup green peas
• 2 onions, finely chopped
• 2 green chilies, slit lengthwise
• 1 tsp ginger-garlic paste
• 1/4 tsp turmeric PWD
• 1/2 tsp red chili PWD
• 1 1/2 tbsps Pav Bhaji Masala
• 3/4 tsp sugar (adjust)
• salt to taste
• 2 tomatoes, finely chopped
• tomato puree (optional)
• 1 tbsp lemon juice
• 1 tbsp low-fat butter 
• fresh coriander leaves for garnish
• 1 1/2 tbsps oil

16 lightly toasted in butter, pav bread

• Pressure cook potatoes, cauliflower, peas, beans, and carrot along with 1 cup of water, till soft. Drain any leftover water and keep aside.
• Mash all the cooked vegetables using a masher.
• Heat oil in a vessel, add the green chilies and onions, and saute for 4 mins.
• Add the ginger-garlic paste and saute for another 3 mins, Add the tomatoes and cook until soft, approx 5-6 mts. Add capsicum and saute for 2 mts.
• Add the chilli pwd, turmeric pwd, pav bhaji masala, sugar and salt. mix well.
• Add the mashed vegetables along with a cup of the drained vegetable stock & cook on high for a minute
• Add tomato puree.
• Reduce flame and simmer for 14-15 mts.
• The gravy will begin to thicken. Add the salt, if required.
• Turn off heat and add butter and lemon juice and combine.
• Garnish the bhaji with chopped coriander leaves
• Serve hot with lightly toasted pav with remaining chopped onion and cut lemons