Carrot Sandwiches – Bangalore Style

 

Anyone growing up in Bangalore in the 80s  would have eaten or seen these sandwiches in any of the Iyengar bakeries found in every nook of the city.  Though I love most of the stuff from these bakeries, the sandwiches were probably the only healthy food you could find in these places then. My sister Sophie, takes it up a notch by using whole wheat bread and adding a few other vegetables. And I must say, I love these more than the authentic ones.

Ingredients

whole wheat or white bread
2 tsp refined oil 1/4 tsp black mustard seeds 
1 cup finely chopped onions
1 finely chopped tomato 
2 cups grated  carrots
1/4 cup finely chopped bell pepper(optional)
1/4 cup finely chopped broccoli (optional) 
1 tbsp chopped green chili
1/4 tsp 3Cs spice mix
1/2 tsp ginger-garlic paste 
a pinch of turmeric powder
1 tsp chopped mint
1 tsp finely chopped curry leaves
2 tbsp finely chopped cilantro
2 tsp (or to taste) sugar

butter for toasting the bread
salt to taste

Directions

Heat oil in a pan, add mustard seeds and let it splutter.

Add green chilies, curry leaves, onions and sauté until the onions turn translucent.

Add ginger-garlic paste and sauté for a minute.

Add tomatoes, turmeric, spice mix, mint and sauté until the tomatoes turn soft.

Add the carrots, bell peppers, broccoli, cilantro and sauté for a few minutes until the veggies turn tender, take care not to over cook them.   

Add sugar, mix well and and turn off the stove.

Apply a little butter on slice of bread, spread some carrot filling and top it off with another slice of bread.

Toast it in a sandwich maker or toast for minute on both sides in a pan while pressing down the sandwich using a spatula.

Serve for breakfast or as a snack.