1) In a large skillet over medium-high heat, add spray with a generous amount of PAM and add oil.

2) Add mustard seeds and saute for 30 seconds-till you hear popping noises.

3) Add curry leaves- BE CAREFUL, they pop hot oil!

4) Add onions and peppers- sweat for about 30 seconds.

5) Add chopped garlic, chilies and turmeric.

6) Saute for about 5-7 minutes, until the onions and peppers are soft.

7) Add peas and carrots mixture, cumin powder and salt.

8) Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.

9) Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!).

10) Mix and set aside to marinate for a bit.

11) Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles.

12) Add juice form half a lemon and half of the chopped cilantro.

13) Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices. Using a masher, mash the mixture until mushy and until the veggies are small. Set aside to cool. Once cooled, add a bit of the breadcrumbs and mix with your hands. Start forming into thick patties (mixture should make 4). If its still giving you a hard time, add more breadcrumbs. Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.

14) In a small skillet sprayed with PAM over medium-high heat, add one patty at a time. Cook for about 2 minutes on each side- until browned and crispy.At the same time, saute the thick slices of onion, until charred and slightly soft.

15) Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and cilantro leaves.

16) Serve with a slice of lemon and reduced-fat chips on the side.