Pav bhaaji- a light version for winter

The kids and I love pav bhaaji and I make it pretty often with the hubby is traveling. This time, since the vegetables were so fresh and colourful, I made a slightly lighter version than normal, which we all loved just as much as we do the more conventional version. Will make this more often at least in winter.

3 medium size potatoes
2 medium carrots, chopped
1 cup peas
1 large onion – finely chopped
2 tbsp tomato puree
1/2 each of red and yellow bell pepper
1 tbsp pav bhaji masala
1 tsp cumin seeds
1 tbsp vinegar
salt
Butter

Method
Boil all the vegetables except onions and capsicum in a pressure cooker. Mash lightly and keep aside (I boiled the peas and carrots separately, so I could keep them more chunky)
In a pan, heat some butter, add cumin seeds. When they sizzle, add the chopped onions and fry till transparent.
Add chopped bell peppers, and fry for a minute or two.
Add the pav bhaji masala, and tomato puree, and fry for few minutes till the peppers become a little soft.
Add the mashed vegetables.
Combine the mashed vegetables well with the masala. Add the vinegar.
Add some water. Keep on stirring and let the vegetable simmer for 7-8 minutes.
If the vegetable becomes too dry and then add some more water.
Serve with ladi pavs fried in butter, or home made pull apart bread rolls.