Pau Bhaji

1) Add the potatoes, sweet potatoes, carrots, red peppers, cauliflower, tomatoes and red chillies to a pressure cooker filled with 250ml boiling water

Cook over a medium flame for 10 minutes

Alternatively, if you don't have a pressure cooker, boil the vegetables for 15-20 minutes or until very tender reserving the cooking liquid.</p>

<p>2) Coarsely blend the vegetables with a hand blender or in a food processor

Set aside.</p>

<p>3) Heat the oil in a large non-stick pan and add the onions, garlic and ginger

Cook on a high heat for 5 minutes, stirring constantly

Add the tomato puree and continue to cook for a further 5 minutes.</p>

<p>4) Add the remaining ingredients except the butter, coriander and red onions and cook for around 20 minutes, adding water if the curry becomes dry

It is said that the longer you cook the bhaji, the more delicious it becomes.</p>

<p>5) Stir in 2 tablespoons of butter and set aside.</p>

<p>6) In a large non-stick frying pan, heat the butter and lightly fry the bread rolls on both sides until golden and crisp.</p>

<p>To serve, stir in the coriander and garnish the curry with chopped red onions and butter

Serve with the golden toasted bread.</p>

<p><i>Note: Pau Bhaji (or Pav Bhaji) is a popular Indian street snack from Maharashtra

It is popular among locals and tourists in fast-paced cities like Mumbai

Pau (the Portugese word for 'bread' was adopted by Indians during the colonial era. 'Bhaji' in this sense refers to the spicy curried vegetables served alongside buttery toasted bread.</i></p>