⅓ cup finely chopped onions or 1 medium onion, finely chopped
1 to 2 green chilies- finely chopped
5 to 6 curry leaves- chopped
½ cup finely chopped tomatoes or 1 medium to large tomato, finely chopped
⅓ cup finely chopped capsicum(green bell pepper)
½ cup grated carrot or 1 medium carrot, grated
¼ teaspoon turmeric powder
¼ teaspoon cumin powder
½ teaspoon kashmiri red chilli powder
½ teaspoon garam masala powder
½ teaspoon chaat masala powder
¼ to ½ teaspoon sugar
salt as per taste
3 to 4tablespoons wateror add as required
2 to 3 tablespoons chopped coriander leaves
5 to 6 bread slices, sliced in triangles or rectangles- whole wheat, multi grain, brown bread or white bread
butter or oil as required
making veg filling for masala toast:
Heat 1 tablespoon oil in a pan. Keep flame to medium-low. Add ½ teaspoon mustard seeds.
Let the mustard seeds crackle.
Now add ½ teaspoon cumin seeds. stir and let the cumin seeds sizzle and change their color to golden.
Next add ⅓ cup finely chopped onions and mix very well.
Then add 1 to 2 green chilies (finely chopped) and 5 to 6 curry leaves (chopped).
Mix and sauté till the onions turn translucent.
Then add ½ cup finely chopped tomatoes.
Begin to sauté tomatoes on a low to medium-low flame till the tomatoes soften.
Next add ⅓ cup finely chopped capsicum and ½ cup grated carrot. mix again very well.
Then add ¼ teaspoon turmeric powder, ¼ teaspoon cumin powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon garam masala powder and ½ teaspoon chaat masala powder.
Mix the spice powders very well.
Next add ¼ to ½ teaspoon sugar and salt as per taste. Instead of sugar you can also add 1 to 2 teaspoons tomato ketchup. mix again.
Add 3 to 4 tablespoons water and mix again.
Cover the pan with lid and cook the veggies till they are done.
In between, do check after 2 to 3 minutes. If the veggie mixture looks dry, then you can add some more water. Stir, cover and continue to cook.
Overall cook the vegetables for 5 to 6 minutes on a low to medium-low flame. The vegetable mixture has to be dry and there should be no water in it.
When the veggies are done, switch off the flame and add 2 to 3 tablespoons chopped coriander leaves.
Mix very well. Check the taste and if required you can add some more salt or spice powders or sugar. Keep the vegetable stuffing for masala bread toast aside.
toasting bread for masala toast:
Heat a tawa or skillet. Keep the flame to medium-low or medium. Melt some butter on the tawa and spread it with a spatula or spoon.
Place sliced bread slices on the tawa. Move the bread slices after placing them on the tawa, so that they absorb the butter.
When the butter is getting toasted, spread some butter on top side of all the bread slices.
Turn over the bread slices which are toasted.
making iyengar bakery style masala toast:
When the second side of the bread slices are getting toasted, spread a few spoons of the masala filling on top of the bread. Alternatively you can toast the entire bread first. Then place the filling on the top. You can even toast the bread slices in an electric toaster and then place the veg stuffing on it.
With the spatula, press the filling on the bread and make it even.
When the base is toasted well, gently lift the masala toast and serve the masala toast.
This way make the remaining masala bread toasts. By the time you spread the veg masala filling on top, the bread will be toasted nicely from the base.
Serve iyengar bakery style masala toast as a tea-time evening snack.