Boil the dried green peas in the pressure cooker with a glass of water ,till they are cooked perfectly and become soft and mushy
Peel potato and bottle gourd and chop in medium size pieces.
Scrape and grate carrot and keep aside.
Chop tomato and crush to make a paste(this is optional, you can also use chopped,but pureed tomatoes give a nice color so I prefer this way )
Chop capsicum, purple cabbage and cauliflower in small pieces.
In a pressure cooker add chopped potato, boiled dried green peas(or chick peas)bottle gourd, grated carrot, chopped cabbage,grated beetroot cauliflower,1.5 cups of water and pressure cook on medium heat for 4 whistles.
When cooker cools down completely then mash the vegetables with a potato masher or ladle, avoid making smooth puree with a hand blender
Heat oil in a pan and then add butter ,when it become warm then add chopped capsicum and saute on medium heat.
When capsicum change its colour then add grated ginger and tomato puree.
Cook on medium heat, keep it covered with a plate to avoid it spluttering all over.
When it starts to thicken then add 1 tbsp of butter, boiled green peas ,all the dry spices, and keep stirring it till oil start leaving from the sides.
Now add the mashed vegetables and mix it well.
If you want then you can add some more hot water in it to adjust the consistency according to your choic
Cover the pan and let it simmer on low heat for 10 minutes.
Cover the pan and let it simmer on low heat for 10 minutes.
Add lemon juice, fresh coriander and some butter and mix.
Serve hot with roasted buttered pav.