Pressure cook the vegetables for bhaji, except for peas and capsicum in 1.5 cups of water and some salt.
Heat up the butter in a thick bottom pan or kadhai.
To the pan add chopped onion and green chili. Saute them for 2-3 minutes on medium heat.
Tip in the chopped tomatoes, pav bhaji masala, salt and red chili powder and cook tomatoes on slow medium heat till they are mushy.
Add capsicum and peas and cook for 3-4 minutes. Now add pressure cooked vegetables along with water in which they are cooked.
Now add 3 more cups of water and allow the bhaji to simmer till it becomes thick gravy-like consistency.
Now toast the sliced pav buns with some butter. Top the bhaji with lemon juice, coriander leaves and some sev and chopped onion and enjoy as it is or with toasted pav buns.
If you are feeling indulgent add a blob of butter like my husband and son did :)