Boil the potatoes and keep aside. When it is cool, mash it.
Heat oil in a pan. Add curry leaves. Stir and add finely chopped onions.
Also add ginger-garlic paste and green chillies to it and saute well.
When the raw smell is gone, add turmeric powder, chilli powder and masala powder and saute well. Add salt.
Now put the chopped tomato and saute well.
When the oil leaves the sides, put the mashed potatoes in it and mix well.
Make into a paste. You can sprinkle water in it.
Put the coriander leaves in the vegetable and mix well.
Take from the stove and keep aside.
Take the bread slices and toast it lightly to a light brown colour on a pan or in a bread toaster.
Now take a bread slice. Apply the masala.
Now keep another bread slice on top of it and press well in such a way that the masala does not come out.
The bread masala toast is ready.
You can have it with tomato sauce or ketchup.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.