To make the paav bhaaji, first wash all the vegetables thoroughly and drain out all the water.

Chop all the vegetables into medium dices and cook in a pressure pan for 3 whistles using 1 cup water. When cooked, open the lid and smash all the vegetables with a smasher.

Finely grate the onions and the tomatoes. One can even opt for finely chopping these ingredients instead of grating!

Soak the dry red chillies in hot water for about an hour. Drain and grind together with the garlic and ginger using little water, to a get a fine paste.

Heat the oil in a heavy bottomed pan and add to it the above paste and saute for about a minute.

Now add the grated onions, saute well. When they are almost cooked, add the turmeric powder. Mix well.

Add the grated tomatoes, pureed boiled beetroots, coriander powder, cumin powder, salt and saute till the whole mixture becomes thick and comes together.

Add 1/2 tbs of the Paav bhaaji masala too, at this point. Saute and cook till the whole mixture thickens and comes together.

Now add the smashed vegetables, a little water to get a medium thick consistency and salt to taste. Mix well and bring to a boil.

In a tempering kadhai, heat the oil and butter and add to it the remaining paav bhaaji masala and mix. Pour this over the prepared Paav Bhaaji and mix well. Check seasoning. Simmer for a while.

Switch off the heat and transfer to a serving bowl.