Wash and soak chana dal and green moong dal in water for 30 minutes.

Wash and chop all vegetables and keep aside.

Heat ghee in a pressure cooker.

Add onion and cook until soft.

Add ginger and green chilies and cook for 30 seconds.

Add carrots, beans, eggplant, gourd, and tomatoes and cook for 2-3 minutes.

Add chana dal, green moong dal, coriander powder, turmeric powder, and salt and cook for 1 minute.

Add spinach and fenugreek and mix well.

Add 2 cups of water, close the cooker, and cook for 4-5 whistles.

Turn off the heat and let the pressure release naturally.

Mash the mixture with a masher and keep aside.

For tempering, heat ghee in a tempering pan.

Add garlic and cook until light brown.

Add red chili powder and turn off the heat after 10 seconds.

Pour the tempering over the bhaji, mix, and serve hot.

Serve with Bhuga rice, Sidhi Koki, and gourd raita.