Heat about 3-4 tbsp of butter, add onions and saute them till soft. Add capsicum and saute for another min. Add ginger and garlic along with chillies. Saute another 2 min.
Add the tomatoes and mix well, till soft.
Add the puree along with the spices (including black salt if used) and mix well another 5-10 mins till the raw smell of the puree goes away. Season with salt.
Add the boiled vegetables along with the potatoes, mix well and if the gravy is thick add little water.
Let it come to a boil and then reduce and let it warm in simmer.
Meanwhile heat a non-stick pan and grease it with butter.
Take a bun/pav, slice it in half and cook with butter until lightly brown on both the sides.
Serve hot with the bhaji (gravy), garnish with cilantro and lemon wedges.
Recipe courtesy: http://chefinyou.com/
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.