Heat up 10 g of the butter in a pan then add the ginger, garlic and chilli cook for 1 minute.
Add 1 chopped onion, fry until golden then add the peas and the green pepper cook for 3 minutes.
Add the chopped tomatoes, salt pav bhaji masala and chilli powder, cook on medium flame until tomatoes turn soft.
Add the chopped potatoes, carrot and the cauliflower florets, add a bit of water if required, cover and cook until vegetables are soft.
Mash all the vegetables, adjust seasoning, add 30 g of the butter and keep the flame very low while you toast the bread rolls.
Heat up a wide pan, slice the rolls in half and toast on each side until brown, then add the remaining butter to the pan and spread it on both sides of the bread.
Take the mashed vegetables into individual serving bowls, top with finely chopped raw onions, fresh coriander and a squeeze of lemon juice, serve with the warm bread rolls.