ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
I prefer this sandwich for breakfast or as snack while going for some picnic or tour. The reason is simple.. we can prepare it previous night itself so that there will be no worry about the morning breakfast! This recipe is from a Kannada magazine which I came across couple of years back.
2 medium size carrots
Finely chopped tomato - 2 tbsp
1 medium size onion - finely chopped
Finely chopped curry leaves - 1 tbsp
Finely chopped coriander leaves - 1 tbsp
Green chillies chopped - 1 tbsp (you can add more if you want)
Ginger - garlic paste - 1 tbsp
Salt to taste
Few drops of lime squeeze
Bread - 1 loaf
Ghee - for roasting the bread (optional)
For seasoning: Oil - 1 spoon, Cumin seeds - 1/2 spoon, pinch of turmeric
Grate the carrots and keep aside.
Heat oil in a pan, add cumin seeds, turmeric and chopped green chillies.
Then, add ginger-garlic paste and saute until the raw smell is gone.
Add chopped tomato and saute for 2 - 3 minutes.
Add the chopped onion and grated carrot, cook the mixture on medium flame. Cover it half with a lid.
Once its cooked half - way, add chopped coriander, curry leaves and salt. Mix it well and check the taste.
Most of the water content will be evaporated by the time its cooked nicely.
Add few drops of lime juice to the cooked mixture and remove from flame. Allow it to cool down for few minutes.
Roast the one side of bread slices on a heated tava. I love to eat the bread slices roasted with ghee. So, I will add the ghee generously while roasting the bread slices ;)
Spread the carrot mixture on the roasted side of the bread and put one more bread upon it so that both the roasted sides will be touching the mixture.
Roast the outer side of both the bread slices nicely and cut it across.
You can have them immediately or preserve for next day also!