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1
["Peel potato and bottle gourd and chop in medium size pieces.
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2
Scrape and grate carrot and keep aside.
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3
Chop tomato and green chilies and crush to make a paste(this is optional, you can also use chopped,but pureed tomatoes gives a nice color so I prefer this way )
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4
Chop capsicum, purple cabbage and cauliflower in small pieces.
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5
In a pressure cooker add chopped potato, bottle gourd, grated carrot, cabbage, cauliflower,1.5 cups of water and pressure cook on medium heat for 4 whistles.
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6
When cooker cool down completely then mash the vegetables with a potato masher or ladle, avoid making smooth puree with a hand blender.
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7
Heat oil in a pan and then add butter ,when it become warm then add chopped capsicum and saute on medium heat.
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8
When capsicum change its colour then add grated ginger and tomato puree.
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9
Cook on medium heat, keep it covered with a plate to avoid it spluttering all over.", "When it start to thicken then add 1 tbsp of butter, boiled green peas ,all the dry spices, and keep stirring it till oil start leaving from the sides.
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10
Now add the mashed vegetables and mix it well.
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11
If you want then can add some more hot water in it to adjust the consistency according to your choice.
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12
Cover the pan and let it simmer on low heat for 10 minutes.
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13
Add chopped coriander and some lemon juice and mix ,check the seasoning and adjust according to your taste.
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14
Serve hot with roasted buttered pav."]
