[Quick Monsoon Recipe] Iyengar Bakery Style Vegetable Masala Bread Toast

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Don't we all miss those memorable moments of our past? Those tiny incidents that warm our hearts and bring a smile on our faces even today. Well, my short stint in Bangalore sure had many moments to cherish. Eating in Iyengar bakeries was just one of them especially when the weather is slightly cooler than normal. Today's recipe Iyengar Bakery Style Vegetable Masala Bread Toast was made to reminisce & celebrate the time spent in the beautiful city of Bangalore. The intention is also to break the dry spell of no-posts happening on this blog since May and be more regular with my updates. Enjoy...

Iyengar Bakery Style Vegetable Masala Bread Toast Recipe

Best served as a 4pm snack and is highly recommended to serve this quick snack with some piping hot masala chai! 

Ingredients:

4-5 slices of bread (I used cracked wheat sourdough bread from Trader Joes)
1 carrot, grated
1 onion, finely chopped
1 cup of chopped bell pepper (I used all three colors - red, yellow and green)
1 tomato, finely chopped
2 green chillies, finely chopped
1 tsp cumin seeds
1 tsp oil
1 tsp ghee or butter
1/2 tsp chaat masala
1 tsp tomato ketchup
fresh cilantro leaves
salt and black pepper - to taste

Preparation:

Heat oil in a kadai and add cumin seeds. Once they start to sizzle, add chopped onion and green chillies. Cook for a minute and then add salt which will help the moisture to ooze out. Once the onions are lightly browned, add chopped bell pepper. Mix, cover and cook for 5-7 minutes on medium heat. Then goes in chopped tomato and grated carrot. Season with salt, pepper, chaat masala and tomato ketchup. Gently mix everything and cook until it becomes mushy and fragrant. Set aside and cool slightly.

Meanwhile, on a tava place ghee/butter slathered bread slices and toast for a minute. Spread the vegetable mixture on one side and cook for one more minute. Top with cilantro, cut into pieces (if desired) and Serve hot with masala chai.

A special mention to my lovely blogging pal Archana for introducing the joy of food blog events again. This recipe is an entry to The Monsoon Snack Challenge for The Hub@Archana's Kitchen.

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