1. Heat oil in a non-stick pan, add cauliflower and saute. Add pumpkin to the pan and mix. Add salt, ginger paste, green chillies, tomatoes and mix.  Cook for 2-3 minutes.

2. Add 2 tbsps pav bhaji masala and mix.  Mash everything with a masher.

3. Add tomato puree, ½ cup water and mix well. Cover and cook.

4. Roughly chop green capsicum in a chopper and add to the pan and mix. Cook till water evaporates.

5. Slit the pavs without cutting through, apply butter to the inner sides and sprinkle a little pav bhaji masala, open them out and cook another non-stick pan. Turn them over, add 1 tbsp butter and cook, turning sides, till slightly crisp.

6. Chop coriander leaves and add to the bhaji and mix well.

7. Adjust salt, add 1 tbsp pav bhaji masala, juice of 1 lemon and mix.

8. Add 2 tbsps butter and mix well.

9. Garnish with a fresh red chilli flower, thin strips of green capsicums and serve hot with pavs.