First, we'll make the bhaji. Divide all the ingredients into three parts: cooking the vegetables in a pressure cooker, preparing the mashed mixture, and then cooking the vegetables with the tomato gravy and spices.

Chop the cabbage, cauliflower, carrots, green beans, and bell pepper. Add them to a pressure cooker with a little turmeric, salt, and 2 tablespoons water (about 1/8 cup). Mix well. Cook on medium heat for 2 whistles.

To make the mashed mixture, heat 1 tablespoon oil in a large skillet. Add cumin seeds and let them sizzle. Add the finely chopped onion and sauté until golden. Add the green peas and cook for 1 minute. Break the boiled potatoes by hand and add them to the skillet. Sauté until golden. Mash the cooked vegetables from the pressure cooker with a spoon, add them to the skillet with the potatoes, and mix well. Sauté everything together. Transfer to a bowl.

Heat 1 tablespoon oil in a skillet. Add the tomato paste and cook until the oil starts to separate from the sides. Add all the dry spices. Add 1/2 cup water, cover, and cook for 2 minutes. Add the mashed vegetable mixture you prepared earlier. Add 1 cup water, turmeric, and salt. Mix well. Boil for 2-3 minutes, then turn off the heat. Cover and let it rest for 15 minutes to let the flavors blend. Reheat before serving. Your bhaji is ready.

To toast the pav, heat a griddle or skillet. Spread butter on it. Toast the pav on both sides until golden and crisp.