Dissolve the yeast in ½ dl of warm water (42 degrees Celsius) and let it sit for about 15-20 minutes.
In a bowl, mix all the dry ingredients thoroughly.

Make a well in the center of the flour mixture and pour in the yeast, oil or butter, and warm milk. Knead the dough and add warm water gradually, as needed.
Continue kneading the dough on a floured surface for 4-5 minutes.

Let the dough rise in a warm place for 45-60 minutes.

Prepare the filling.
Cook the vegetables until soft and mashable. Drain off any excess water and mash them.

Heat oil in a skillet and add all the tadka ingredients. When the mustard seeds start to pop, add the finely chopped garlic and sauté for a minute until golden brown.

Add the finely chopped onion and chili peppers and cook for an additional 2 minutes until the onion turns golden brown. Add the bell pepper and sauté for 2 minutes. Add the mashed vegetables, Garam Masala, and turmeric, and mix well. Add salt and cook for 2-3 minutes.

Remove the skillet from heat and stir in the lime juice. Allow it to cool completely.

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).

Divide the dough into 8-9 portions and roll them into balls.

Take one dough ball and flatten it in your hand. Place about 1 tablespoon of the filling in the center of the dough.

Fold and pinch the edges to prevent the filling from leaking out. Place the buns on a baking sheet, leaving about 7 cm of space between them.

Brush the buns with a little milk and let them rest for 5 minutes under plastic wrap.

Remove the plastic wrap and bake the buns on the middle rack of the oven for about 16-20 minutes or until they are golden brown. Allow them to cool before serving.