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1
Combine the potatoes with enough cold water to cover, in a large saucepan.
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2
Bring it to a boil over high heat and cook, uncovered, until tender, about 15-20 minutes.
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3
Drain well and set aside to cool.
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4
Peel the potatoes, return them to the pan and mash.
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5
Set aside.
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6
Make a small cross with a knife on the top of the tomatoes.
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7
In a large saucepan, boil enough water to cover the tomatoes.
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8
Add the tomatoes to the boiling water and bring it to a boil, about 1-2 minutes and turn off the heat.
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9
Allow to stand for about 5 minutes.
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10
Drain and allow to cool slightly, then peel off the skins, Mash the pulp and set aside.
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11
If using fresh peas, cook them in a small saucepan with enough boiling water for 5-7 minutes or until soft.
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12
Heat a large, nonstick griddle pan or a skillet over medium heat and add the butter or ghee.
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13
Add the minced garlic and onion and cook, stirring often, until translucent for about 3-4 minutes.
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14
Turn the heat to high and add the tomato pulp, mashed potatoes, green peas, and cauliflower florets.
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15
Add the ground spices and salt and continue to stir and mash with a spatula or a potato masher until well combined.
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16
Cook for about 5 minutes.
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17
It is your choice how mashed you want the vegetables to be.
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18
Fold in the lime juice and coriander leaves.
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19
Prepare the buns or rolls before serving.
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20
Heat a flat griddle over medium heat.
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21
Melt the butter or ghee until the pan is coated.
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22
Place the buns or rolls and toast them until slightly brown on all sides, about 2-3 minutes.
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23
Serve the buns or rolls hot alongside the mashed vegetables.
