This colourful, healthy and delicious vegetable mixture works beatifully as a filling for veggie samosas, buns and sandwiches.
Boil the potato cubes until tender and drain. Set aside.
If the peas are large, blitz them once in a processor just to chop them up slightly so they cook more evenly. This is easier to do with frozen peas.
Heat the oil and butter in a pan, add the rai/mustard seeds. When they pop, add the limro/curry leaves followed by the chopped onions. Stir-fry until they become translucent (do not brown them), then add the garlic paste and the green chillies.
Next add the peas. Fry them for a minute on low heat, stirring regularly, then add the carrots and sprinkle some salt.
Cook for a few minutes on low heat, giving an occasional stir. You can add a little water as needed whenever the mixture begins to stick to the bottom of the pan.
When the veggies begin to soften, add the tomato paste/puree and powdered spices. Stir and keep cooking until everything softens. Lastly, add the cubed boiled potatoes and the chopped fresh coriander. Adjust salt and squeeze in the lemon juice, then stir to combine.
Make sure the mixture dries off completely so that there is no excess moisture.
Allow to cool on a plate/tray and then store to use as needed. This amount would fill approximately 20 samosas or buns.