JEYASHRI SURESH
This is a healthy and flavourful toast loaded with cooling yogurt and vegetables.
The finish is enhanced by a light tempering of mustard seeds and curry leaves.
Preparation time: 15 minutes Cooking time: 3 minutes per sandwich Serves: 1
Ingredients
4 slices of bread 2 tsp green chutney 2 tbsp hung yogurt or hung curd (put in a tea strainer for 15 minutes) 4 tsp oil 1 tsp mustard seeds A few curry leaves
Method:
1) Take two slices of bread. Whole wheat or white bread is fine. 2) Spread 1 tsp of green chutney on a slice. 3) Spread 1 tbsp of hung yogurt on another slice. You can use sour cream also. I used store-bought Greek yogurt. 4) In a pan, add 2 tsp oil and ½ tsp mustard seeds. 5) Once it starts crackling, add the curry leaves. 6) Simmer the flame and place the bread slices on it. 7) Cook on both sides till they become golden brown. 8) Ensure the tempering spreads all over the slices.
*Slice the bread into two and serve immediately.
*Repeat the same procedure with the other two slices.
Notes:
1. You can add sliced onions, grated carrot and cabbage to the hung yogurt. Add salt as well, mix well and spread it on the bread. 2. Do not skip the tempering part with the mustard seeds and curry leaves. It gives an amazing taste to the sandwich. 3. The sandwich makes an ideal snack for kids, but it will not stay good for long as the hung yogurt might make it soggy.
Jeyashri Suresh runs the vegetarian food website www.jeyashriskitchen.com
