Rinse, peel and chop all the vegetables. Cook all of them. (Steam suggested)

Roast the dry roast spices until they become aromatic and crisp. Remove and cool. When cooled, grind.

Blend all ingredients for the tomato puree.

Heat oil in a pan. Add first spice and let splutter.

Add bell pepper. Saute until almost cooked.

Add the tomato puree and saute for a minute.

Add the dry roast spices. Stir. Cook for 5 minutes.

Add second spices. Cook puree until oil comes out of the sides.

Add the cooked vegetables. Stir well. Add water

Mash the vegetables in the pan. Don't mash completely and make a puree. Some bite and texture should still be there.

Add salt and simmer on a low flame for 10-12 minutes.

Add water if you find the bhaji to be too consistent for your taste.

Serve with coriander.

DONE