Pau Bhaji (Indian bubble and squeak)

1 potato, finely chopped
1/2 cup peas
1/2 cup cauliflower, chopped
1/2 cup zucchini, chopped
1/4 tsp cumin seeds
1/2 onion, chopped
1 clove garlic, pounded
1 tsp ginger, pounded
1 tomato, chopped
1/2 small green capsicum, chopped
1/2 tsp Kashmiri chilli powder
1/8 tsp turmeric
1/2 tbls pau bhaji masala ++
1/4 lemon in wedges
2 tbls red onion, finely chopped
2 tbls coriander leaves, chopped
6 pau (small bread rolls)

Boil potatoes, peas, cauliflower and zucchini in minimal water until soft – set aside.
Heat 1 tbls butter and sizzle cumin seeds. Add onion – fry until soft. Add garlic and ginger – fry 1 minute.
Add green chilli – stir. Add tomato and salt – cook until mushy. Add capsicum – cook 3 minutes.
Add turmeric and chilli powder, then pau bhaji masala – mix well.
Add vegetables and their cooking liquid – mash to desired consistency and cook 10 minutes.
Heat knobs of butter with some extra pau bhaji masala, split pau and heat face down in spiced butter.
Serve bhaji with pau, onion, coriander and lemon wedges, with extra knobs of butter on top of bhaji.

Inspired by dhaba in Trimbak, Maharashtra