Pressure cook potatoes, carrots and cabbage for 5 minutes

Boil the green peas with a pinch of salt

Heat some oil in a pan and add cumin seeds and asefoetida

Add onions and ginger-garlic paste

Stir for a minute and add green bell pepper

Let it cook until onions turn pink

Add the tomato puree and the pau-bhaji powder, chili powder, turmeric powder and salt

Let the base cook for 2 minutes or until it starts to leave oil

Mash the vegetables and add to the base.

Stir well to mix the ingredients. Add a cup of water (if required)

Cook the mixture for 2 minutes on medium heat.

Add the green peas and coriander and stir.

Turn off the heat and add the lemon juice.