• 1/2 glower of a medium cauliflower (phoolgobhi) – chopped (1 1/2 cups)
• 1/2 flower of cabbage (bandgobhi) – chopped (1 1/2 cups)
• 4-5 tbsp Oil
• 3 Onions – finely chopped
• 1 cup shelled peas (matar)
• 3 Potatoes – boiled & mashed roughly
• 2 tbsp Pao-Bhaji Masala
• 1 1/2 tsp Salt or to taste
• 5 Tomatoes – finely chopped
• 50 gms Butter (4 tbsp)
• 1 tbsp chopped coriander
• GRIND TO A PASTE1? piece ginger
• 4-6 flakes garlic – optional
• 2-4 green chillies

Put cauliflower and cabbage with 1/2 cup water in a pressure cooker. Pressure cook to give one whistle. Keep on low flame for 5 minutes. Remove from fire

Grind ginger, garlic and green chillies to a paste

Heat 4-5 tbsp oil in a kadhai. Add chopped onions and cook till onions turn light golden

Add peas and cook covered till tender

Add prepared ginger paste and cook for 2-3 minutes on low flame

Add pao-bhaji masala and salt. Stir for a minute

Add tomatoes and cook covered for 5-6 minutes, stirring in between. Mash them well with a karchi so that the tomatoes blend well with the masala

Add pressure cooked vegetables and potatoes. Cook for 10 minutes, mashing them continuously

Add 4 tbsp butter and chopped coriander. Keep aside

To serve, cut buns into halves. Heat 1-2 tbsp butter in a pan or tawa and press the buns on the butter to make them turn golden and soft

Serve onions mixed in hari chutney alongwith the hot pao-bhaji and paos (buns)