Cut potatoes, tomatoes, brinjals and onions into large chunks and put them in the pressure cooker along with cauliflower and peas. Add 2 glasses of water (about 500 ml). Close the cooker and wait till pressure releases 3 times. Open the lid when the cooker cools down. Drain out vegetables while catching the water in a pot. Mash vegetables as much as possible.
Heat oil and butter in a thick bottom pan. Fry ginger garlic green chilli paste till they change colour a bit. Add capsicum and fry till they are a bit tender. Add 1 tbsp bhajipau masala salt and red chilli powder.
Following steps are very important for delicious bhaji i.e. sauté spices and vegetables. Add 2 tbsp water in the pan and fry spices till oil separates. Add mashed vegetables, mix well and allow them to sauté on low heat for about 10 min while stirring occasionally. The flavours of spices must blend well with the vegetables. And once that happens, the aroma will spread in your kitchen.
Add the water that was recovered from boiled vegetables. Add more (hot) water if bhaji still looks thick. Add another spoon of bhajipau masala. Adjust chilli powder and salt too. Mix and cover the pot for it to simmer until everything blends well and oil oozes on the top. The consistency of bhaji should not be thick and dry as pulp. Garnish with chopped coriander leaves.
Check the consistency in the first picture. Heat 1 tsp oil/butter in a pan. Saute bun slices. Serve bhaji with lemon, chopped, chilli-garlic chutney, finely chopped onions and buns. Serve hot!
