Tamarind water: 
1 inch cube tamarind 

Bell pepper paste: 
8 dried red chilies, soak for about an hour at least 
50g red bell pepper 
4-5 cloves garlic 
1 tsp tamarind water

Veggies: 
350g tomatoes, boil, peel, blitz coarsely 
500g potatoes 
100g shredded cabbage 
100g cauliflower  
¼ cup peas, boil separately

1. Prepare tamarind water:

   • Soak in couple table spoons of water and mush it completely for about an hour. When ready to use, strain and reserve the water. Discard the stuff collected in the strainer. Tamarind adds much needed tanginess to the dish. Add more or less depending on your taste. The amount can also vary based on the tanginess of your tomatoes. When adding additional, stir it in well and cook bhaji for another minute or two.

2. Prepare bell pepper paste:

   • Clean and soak the chilis in water for at least an hour. When ready, discard the chilli water and transfer chilis to a food processor. Add red bell pepper, garlic and tamarind water. Blitz into a paste. Reserve. Any additional paste can be stored in the freezer for upto 2 months.

3. Prepare veggies:

   • Firstly, bring a pot of water to boil. Add the tomatoes and boil for about 15 minutes or until the skins peel off. Once cool to handle, peel the skin and discard. Blitz the tomatoes coarsely in a food processor. Reserve for later use.

   • Peel potatoes and clean thoroughly. Cut them into rough big pieces. Prepare the cauliflower florets and cabbage. Give it all a good rinse. Transfer all these veggies into a pressure cooker and add enough water to just cover the veggies. Allow to cook until 3 whistles. Once done, coarsely mash the veggies. Reserve for later use.

   • Bring a small saucepan filled with water to a boil. Cook the peas for about 10 minutes until cooked through but not mushy enough to disintegrate. Reserve for later use.

4. Cook bhaji:

   • Heat butter in big saucepan on medium low. Add hing and allow it to bloom. Next, sautés the onions and garlic. Continue to cook until translucent for about 10 minutes.

   • Add Bombay pav bhaji masala, salt, chilli powder, turmeric, bell pepper paste, tomato puree and ½ a cup of water. Continue to cook for 15 minutes on medium low.

   • Finally add the mashed up veggies, tamarind water, peas and ½ cup more water. Stir thoroughly and add a squeeze of lemon. Adjust for salt and lemon if needed. Lastly, add a handful of cilantro. Continue to cook to reach desired consistency.

5. Serve hot with finely chopped onions, lemon and buttery pavs or any other soft bread. We also love to eat it with this veggie pulau!