250 gm Brinjal (aubergine)
250 gm bottle guard
250 gm Cabbage (if you like it)
4-5 large sized tomatoes
Garlic cloves (~10)
Coriander for garnishing
Spices: Red chili powder, Cumin coriander powder, Turmeric powder, Pav bhaji masala (if you have) else garam masala works too, salt.
How to Make Pav Bhaji
First step is to boil all the vegetables. So wash and cut all the veggies and put them in the pressure cooker. Items 1-5 in the list.
While they are cooking in the cooker we will cut the veggies for saute. Finely chop onions, tomatoes and capsicum.
Crush garlic and make a paste.
In a large cooking pan, put some butter and cooking oil to heat.
Once it is heated, add onions and garlic paste.
After 4-5 minutes, add capsicum and tomatoes.
Then add all the dry spices: red chili powder, cumin coriander powder, pav bhaji masala, salt, turmeric. Mix everything well and let it cook. [If you do not like turmeric color in the bhaji, then you can skip it.]
Crush all the boiled vegetables to a pasty consistency and then add them to the pan.
In parallel, saute the green peas in some butter.
Once the spices have set within the vegetables and everything is cooked (in about 5 minutes), turn off the stove.
Squeeze the lemons in and mix, then add the green peas on top and then garnish with coriander and onions (if you like them).
Toast some small buns in butter, and serve them with the bhaji.