2) Coarsely blend the vegetables with a hand blender or in a food processor. Set aside.
3) Heat the oil in a large non-stick pan and add the onions, garlic and ginger. Cook on a high heat for 5 minutes, stirring constantly. Add the tomato puree and continue to cook for a further 5 minutes.
4) Add the remaining ingredients except the butter, coriander and red onions and cook for around 20 minutes, adding water if the curry becomes dry. It is said that the longer you cook the bhaji, the more delicious it becomes.
5) Stir in 2 tablespoons of butter and set aside.
6) In a large non-stick frying pan, heat the butter and lightly fry the bread rolls on both sides until golden and crisp.
To serve, stir in the coriander and garnish the curry with chopped red onions and butter. Serve with the golden toasted bread.
Note: Pau Bhaji (or Pav Bhaji) is a popular Indian street snack from Maharashtra. It is popular among locals and tourists in fast-paced cities like Mumbai. Pau (the Portugese word for 'bread' was adopted by Indians during the colonial era. 'Bhaji' in this sense refers to the spicy curried vegetables served alongside buttery toasted bread.