Melt 1 tbsp butter in a pan. Add veggies, 1/2 TSP salt and 1/2 cup water and cook until tender

Mash the veggies coarsely

Add 1 tsp chilli powder, turmeric, 1 TSP pav bhaji masala,1 TSP kasuri methi and 2 tbsp coriander leaves. Mix well

Saute for a minute

Move veggies to edges of the pan, creating gap at the centre. Add 1 tbsp butter, 1/4 tsp chilli powder, 1/2 tsp pav bhaji masala, 1 tsp kasuri methi, 1 tbsp chopped coriander leaves, ginger garlic paste, onions and lemon juice

Mix well and cook until onions are tender. Add food colouring if required, optionally you can add little beetroot puree if you desire the red colour to gravy

Add 1/2 cup or more water to adjust the consistency

Boil and mash for 5 minutes until pav bhaji is smooth and silky. Switch off

In a pan, add 4 tsp butter, red chilli powder, pav bhaji masala and coriander leaves. Mix well. This will be used for pav

Slice pav in centre.Heat tawa, add above butter mixture and roast the pav until warm

Serve pav bhaji hot with roasted pav, lemon wedges and some finely chopped onions