Ingredients:

1 large carrot, cubed
2 potatoes, cubed
1 capsicum, chopped
1 cup cauliflower florets, chop
8-10 french beans, string and chop
1/4 cup green peas
2 onions, finely chopped

2 green chillis, slit length wise
1 tsp ginger-garlic paste
1/4 tsp turmeric pwd
1/2 tsp red chilli pwd
1 1/2 tbsps Pav Bhaji Masala
3/4 tsp sugar
salt to taste
2 tomatoes, finely chopped
1 tbsp lemon juice
1 tbsp low fat butter
fresh coriander leaves for garnish
1 1/2 tbsps oil
16 lightly toasted in butter pav bread

Method:

Pressure cook potatoes, cauliflower, peas, beans and carrot along with 1 cup of water, till soft. Drain any left over water and keep aside. Mash all the cooked vegetables using a masher.

2 Heat oil in a vessel, add the green chillis and onions and saute for 4 mts. Add the ginger-garlic paste and saute for another 3 mts. Add capsicum and saute for 2 mts.

3 Add the chilli pwd, turmeric pwd, pav bhaji masala, sugar and salt. Combine well. Add the tomatoes and cook until soft, approx 5-6 mts.

4 Add the mashed vegetables along with a cup of the drained vegetable stock and cook on high for a mt. Reduce flame and simmer for 14-15 mts.

5 The gravy will begin to thicken. Adjust the salt, if required. Turn off heat and add butter and lemon juice and combine. Garnish with fresh coriander leaves.

6 Serve hot with lightly toasted pav/pau and sliced onions.