Ingredients:

• For Sauce:
• 2 – Tomatoes
• 1 – Onion chopped, very finely
• 1/2 a capsicum, chopped very finely
• 3 flakes – Garlic
• 1/4 tsp – Cinnamon Clove powder
• 1/4 tsp – carom seeds
• 1 tbsp – Corn flour
• 1 tsp – Sugar
• 1 tsp – Red Chilli powder
• 1/2 tsp – salt or to taste
• 1 tbsp – Butter
• Other Ingredients:
• 4 – large sandwich bread slices
• 2 – Carrots grated
• 2 – onions, halved and sliced thinly
• 200 gms – cabbage, shredded finely
• 1 – capsicum, chopped very finely
• 1 tsp – white Vinegar
• 1/4 tsp – Sugar
• salt to taste
• 1 – green chilli, finely chopped
• 1 cup – cheese, grated
• 1 tbsp – Butter

Method:

1. For Sauce:
2. Dip tomatoes in boiled water, cover, keep aside for 2-3 minutes.
3. Drain tomatoes and peel off skin carefully.
4. In a mixie, crush the garlic, then add tomatoes and grind coarsely.
5. Heat butter in a deep pan.
6. Add capsicum and stir for a few seconds.
7. Add onions and stir fry till transparent.
8. Add sugar, chillies, cinnamon-clove powder, carom seeds and sugar.
9. Add tomato puree, salt, 1 cup of water and bring to a boil.
10. Simmer for 3-4 minutes.
11. Make a paste of corn flour in 1/2 a cup of water.
12. Add to puree, stirring continuously, till boiling resumes.
13. Simmer, occasionally stir, for 3-4 minutes.
14. It should be thick enough to coat the spoon thickly.
15. Keep aside and cool a little.
16. To serve:
17. Mix cabbage, carrot, capsicum and onions in a large bowl.
18. Add sugar, salt, chilli, vinegar and toss well.
19. Gently mix in half the cheese.
20. Butter each bread slice on both sides.
21. Spread a thin layer of prepared sauce on one side.
22. Bake in hot oven at 220 degrees C for 5-6 minutes or till toasts are crisp.
23. Sprinkle seasoned mixed veggies to cover sauce completely.
24. Sprinkle some grated cheese on top.
25. Cut each slice into 4 triangles, before serving.
26. Serve hot with ketchup and crushed paprika.

Recipe courtesy of Saroj Kering