Blog — bombay veg RSS

A spicy veggie toast for the vegetarian lovers! We use our red chili paste (Tambda) to add some heat to a mix vegetable medley, and a slice of cheese for that creaminess.

Serves: 4 Ingredients Chutney: 1 bunch cilantro, rinsed, and the last 2 inches of the cilantro stalk removed, then roughly chopped 1/4 cup fresh mint leaves 1 jalapeno 1 teaspoon salt 1 teaspoon sugar 8 slices white bread 4 Tablespoons unsalted butter, at room temperature 1 English cucumber, thinly sliced 2 beefsteak tomatoes, thinly sliced 1 medium-size red onion, thinly sliced roundels 1 large Idaho OR Yukon Gold potato 1 large beet 1 Tablespoon sea salt 1 Tablespoon ground black pepper Instructions Bring 3 cups water to a boil. Carefully place potato and reduce the heat to medium low. Boil for 20 minutes or until the potato has been cooked. Remove, cool, and peel. Cut in 1 inch roundels and set...