Step 1: Boil the Vegetables

In a large pot or pan, combine the diced potatoes, chopped cauliflower, green peas, and chopped tomatoes. Season with salt, add enough water to partially cover the vegetables, stir, cover with a lid, and cook until all the vegetables are soft and fully cooked.

Step 2: Prepare the Goan Sausage

While the vegetables are cooking, prepare the Goan sausage. Cut the strings and remove the sausage meat from the casings. Set the meat aside in a bowl.

Step 3: Mash the Vegetables

Once the vegetables are tender, use a potato masher to mash them directly in the pot until you have a coarse, pulpy mixture. Transfer the mashed vegetables to a bowl and set aside.

Step 4: Cook the Chorizo and Render Fat

In the same pan used for the vegetables, add the sausage meat over low heat. Sauté to start rendering the fat. Add a splash of water to deglaze the pan, which will help release more fat. Continue to cook until the water evaporates and the sausage begins to fry in its own rendered oil.

Step 5: Create the Masala Base

Carefully spoon out most of the rendered chorizo fat from the pan and reserve it for later. Leave the cooked sausage and a little fat in the pan. Add butter and cumin seeds. Once the seeds start to sizzle, add the chopped red onions and sauté for 1-2 minutes until they soften.

Step 6: Add Spices and Aromatics

To the pan, add chopped coriander, green bell pepper, garlic paste, kasuri methi, turmeric powder, Kashmiri red chilli powder, and pav bhaji masala. Stir and sauté for another 1-2 minutes until the raw smell of the spices disappears.

Step 7: Combine and Finish the Bhaji

Squeeze in the lime juice. Add the mashed vegetable mixture to the pan. Pour in some water to achieve your desired consistency. Mix everything thoroughly, cover, and let it simmer for 4-5 minutes for the flavors to meld.

Step 8: Final Mash and Seasoning

Uncover the bhaji and give it a final mash with the masher to fully incorporate all the ingredients. Add a few drops of red food coloring for a vibrant color (optional) and adjust the seasoning with salt. Mix and mash one last time. Your bhaji is ready.

Step 9: Make the Chorizo Butter

In a small bowl, combine the softened butter, the reserved rendered chorizo fat, chopped fresh coriander, and a pinch of pav bhaji masala. Whisk everything together until you have a smooth, flavored butter.

Step 10: Toast the Pav

Slice the pav rolls horizontally through the middle. Generously spread the chorizo butter on the cut sides. Place the pav on a hot tawa or pan, buttered-side down, and toast until golden. Apply a little more butter to the top and flip to toast the other side.

Step 11: Plate and Serve

To serve in the classic street-style way, place a generous portion of the hot bhaji on a plate. Garnish with a drizzle of the reserved chorizo oil, a small knob of butter, and a sprinkle of fresh coriander. Serve immediately with the hot, toasted pav, a side of chopped onions mixed with coriander, and a lime wedge.

• You can use Spanish or Mexican chorizo for a milder flavor if Goan sausage is too spicy.

• Red food coloring is optional but gives the dish its classic, vibrant street-style appearance.

• Don't discard the rendered fat from the chorizo; it's key for making the flavorful chorizo butter for the pav.

• For a vegetarian version, simply omit the Goan sausage.

• Add other vegetables like carrots or french beans to the mash.