Ingredients

• For Sauce:
• 2 - tomatoes
• 1 - onion chopped, very finely
• 1/2 a capsicum, chopped very finely
• 3 flakes - garlic
• 1/4 tsp - cinnamon clove powder
• 1/4 tsp - carom seeds
• 1 tbsp - corn flour
• 1 tsp - sugar
• 1 tsp - red chilli powder
• 1/2 tsp - salt or to taste
• 1 tbsp - butter
• Other Ingredients:
• 4 - large sandwich bread slices
• 2 - carrots grated
• 2 - onions, halved and sliced thinly
• 200 gms - cabbage, shredded finely
• 1 - capsicum, chopped very finely
• 1 tsp - white vinegar
• 1/4 tsp - sugar
• salt to taste
• 1 - green chilli, finely chopped
• 1 cup - cheese, grated
• 1 tbsp - butter

How to Make Seasoned Veggie Topping

• For Sauce:
• Dip tomatoes in boiled water, cover, keep aside for 2-3 minutes.
• Drain tomatoes and peel off skin carefully.
• In a mixie, crush the garlic, then add tomatoes and grind coarsely.
• Heat butter in a deep pan.
• Add capsicum and stir for a few seconds.
• Add onions and stir fry till transparent.
• Add sugar, chillies, cinnamon-clove powder, carom seeds and sugar.
• Add tomato puree, salt, 1 cup of water and bring to a boil.
• Simmer for 3-4 minutes.
• Make a paste of corn flour in 1/2 a cup of water.
• Add to puree, stirring continuously, till boiling resumes.
• Simmer, occasionally stir, for 3-4 minutes.
• It should be thick enough to coat the spoon thickly.
• Keep aside and cool a little.
• To serve:
• Mix cabbage, carrot, capsicum and onions in a large bowl.
• Add sugar, salt, chilli, vinegar and toss well.
• Gently mix in half the cheese.
• Butter each bread slice on both sides.
• Spread a thin layer of prepared sauce on one side.
• Bake in hot oven at 220 degrees C for 5-6 minutes or till toasts are crisp.
• Sprinkle seasoned mixed veggies to cover sauce completely.
• Sprinkle some grated cheese on top.
• Cut each slice into 4 triangles, before serving.
• Serve hot with ketchup and crushed paprika.