Clean and wash all the vegetables thoroughly in salt water.

Peel the potatoes and cut into quarters. Chop the cauliflower into medium size florets, and roughly dice the the capsicum, carrots, and beans (if available at home). PS: you can use any vegetables available at home. I tried using Tendli (Ivy Gourd), though it didn't make any difference to the taste, but added some nutrients definitely.

In a pressure cooker, heat some butter, fry some cumin seeds, finely chopper onions and saute till it becomes pink in colour.

To this add finely chopped tomatoes and saute until it turns mushy.

Add little sugar to balance out the acidity, otherwise the Pavbhaji might taste biy sour. Add turmeric powder, kashmiri chilli powder and pav bhaji masala and keep mixing it.

Add the vegetables (potatoes, cauliflower, carrots, capsicum, peas, beans etc) and mix till they are well coated with the masala.

Add the salt as per taste and then 2-3 glasses of water. Close the lid and cook up to 4-5 whistles.

Wait until the cooker is completely cool. Using a potato masher or Pavbhaji masher, mash the bhaji in the cooker itself.

The vegetables will be cooked perfectly, you can adjust the consistency at this stage by adding more water if required. Mash till you get a desired texture of Pavbhaji. If you want, you can check the taste for salt/spice at this stage.

Add lot of butter and re-heat the bhaji without the lid. Keep stirring occasionally. You can squeeze in 1/2 a lemon for the perfect taste.

Garnish with finely chopped coriander or parsley.

Toast the pav with some butter and a teaspoon of the bhaji for the authentic street style effect.