Wash, peel and chop potatoes, cauliflower and peas. Put it in pressure cooker. Add one bowl water and pressure cook till 2 whistles. Switch off the flame. Let pressure releases automatically. Then open the lid and mash vegetables.
Roast round eggplant on gas stove from all sides. Then remove its skin and chop and check from inside thoroughly. Keep aside.
Heat butter in a wok. Add chopped onion and saute for 1 minute. Add grated ginger and garlic and saute for 1 minute. Then add grated tomato and salt, red chilli powder and turmeric powder and mix and saute for 2-3 minutes.
Now add roasted and mashed brinjal and mashed vegetables and mix well.
Add one bowl water and cover the lid and cook for 2-3 minutes. Open the lid and check its consistency. If water is dried.
Now add garam masala and bhaji masala and mix. Then add coriander leaves and green chilli and butter and mix and cover it. Switch off the flame.
Wash and chop coriander leaves, tomato, onion, chilli and ginger, salt, cumin seeds and grind in a mixer to a smooth paste.
Transfer it in a bowl. Squeeze a lemon juice and mix well. Chutney is ready. Chop onion and cucumber for salad.
Cut pav in pieces length wise. Heat butter on a griddle.
Fry pav from both sides.
Serve pav bhaji hot with green chutney, salad and lemon. Garnish bhaji with onions and coriander leaves.
