Directions

• Julienne cut( long and thin) all the vegetables and keep ready and grate the carrots.
• Add the tomato skin thinly cut and remove the seeds to prevent the masala from getting soggy.
• Grate the ginger and garlic.
• Heat the oil in a pan and when hot add the mustard seeds and allow them to crackle.
• Add the slit green chillies, garlic and onions and saute the onions till translucent.
• Next add the finely cut tomato and saute for a few minutes.
• The green and red peppers are added next and after giving a nice stir, add the garbanzo beans.
• Add the cumin, turmeric, salt and chilli powder at this time
• Allow these vegetables to cook covered for a few minutes with a sprinkle of water if needed.
• The vegetables need a little crunch and are only half cooked.
• Remove the lid and add the largely grated carrots.
• Add the garam masala and give it a nice mix and switch off the flame.
• In the end add the grated coconut and the cut coriander.and mix it all together.
• Toast the bread to make them nice and crisp in the toaster or on a pan.
• Smear a butter spread if desired.
• Top each slice with ⅓ cup of masala or the desired amount.
• Eat warm and do not allow it to sit as the bread can get soggy.
• A few drops of ketchup can top off the toast.
• Enjoy as a snack or as a meal.