Combine half-boiled chopped carrots, French beans, cauliflower, capsicum, and green peas in equal proportions, totaling 250g, with 250g of mashed boiled potatoes. Heat 20g of oil or ghee in a pan and sauté 60g of chopped onions until golden brown. Prepare a paste using 10g of ginger, 20g of garlic, and 20g of Shreekanth Pavbhaji Masala, then add it to the browned onions. Incorporate 50g of chopped tomatoes and sauté for 7 minutes. Next, add the chopped boiled vegetables and fry and mash them for 5 minutes. Pour in 100ml of water, mix thoroughly, and fry for an additional 10 minutes, stirring continuously. Your Pavbhaji is now ready. Garnish with 2 tablespoons of lemon juice, butter, and fresh coriander leaves, then serve hot.