Ingredients:

• 1 – large chopped Onion
• 1 – chopped Capsicum
• 1.5 cups – cubed Brinjals (eggplant)
• 2-3 – medium chopped Potatoes
• 1 cup – chopped Carrots (for a sweetish-spicy taste)
• 1 cup – chopped Beetroot (optional; good for colour)
• 2-3 drops – red-orange food-colour (if Beetroot is avoided)
• 1/2 cup – Green peas
• 2 cups – Tomato paste
• 2 tbsp – Butter
• 2 tbsp – oil
• 1/2 tsp – Turmeric powder
• 2 tbsp – paav-bhaji or kitchen-king masala
• 1 tbsp – chaat masala
• Salt, pepper and Sugar to taste
• Onion rings, sliced lime, Butter slices and chopped Coriander leaves to garnish

Method:

1. Fry onions in heated oil till light brown, followed by capsicum.
2. After a minute of cooking and stirring, add powder spices and cook for a minute before adding the tomato paste.
3. Fry well for 1-2 minutes and then add the remaining veggies.
4. Add 1/2 cup water and pressure cook for 1 whistle on high flame. Simmer for 6-8 minutes.
5. Open carefully and mash well.
6. Add salt, sugar and pepper to taste and the food colour. Stir well.
7. Garnish with butter dollops, coriander, sliced lemon and/or chillies, etc.
8. Serve with hot butter-roasted buns/paavs.

Recipe courtesy of Mearl Fernandes