Wash and chop all the vegetables, and boil them in a pressure cooker.
Once boiled, let them cool down and mash them using a blender.
Heat oil in a pan or kadai.
Add cumin seeds to the hot oil and then add finely chopped onions.
Sauté the onions until they turn light brown, then add tomatoes and finely chopped green chili.
Cook the tomatoes and onions until the oil starts to separate. At this point, add a pinch of asafoetida, coriander powder, red chili powder, turmeric powder, pav bhaji masala, and 1 tablespoon of water. Roast the masala.
Add the mashed vegetables and salt according to taste. Cook on low heat for 5 to 6 minutes.
Garnish with chopped coriander leaves and butter. The bhaji for pav bhaji is now ready.
To prepare the pav, heat a tawa (griddle).
Cut the pav in half and apply butter on the inside. Toast both sides on the hot tawa.
Serve the toasted pav with the prepared bhaji.
Enjoy your delicious pav bhaji!
Recipe by Indian Cuisine at https://www.indicuisine.com/pav-bhaji-recipe/