Peel and cube the potatoes. Finely chop the cauliflower, beans, capsicum, carrots, onions and coriander leaves.
Boil potatoes, beans, cauliflower, peas, and carrots till tender. Drain the vegetables and lightly mash them with the back of a spoon.
Grind ginger, garlic and green chillies.
Heat oil in a pan. Add chopped onions and sauté till they turn a light brown.
Add the ginger-garlic-chilli paste and fry for 1-2 minutes.
Tip in the chopped tomatoes, stir well and cook covered for 2-3 minutes till they turn soft and oil starts leaving the sides. Add the chopped capsicums and sauté for 1 minute.
Add the boiled and lightly mashed vegetables to the tomato mixture. Combine well and let it simmer for 2-3 minutes. Press with back of a spoon to mash vegetables.
Add turmeric powder, chilli powder, black salt, pav bhaji masala and salt and mix well. Add a cup of water and cook for 4-5 minutes till all the masalas are well blended.
Remove and sprinkle lemon juice and garnish with fresh coriander leaves.
Slice the pavs into 2 horizontally. Apply butter to each side and pan fry the pavs until golden brown.
Serve toasted Pavs with hot Bhaji topped with chopped onions and coriander.