A - Z Karnataka Recipe Series ~ I for Iyengar Bakery Style Masala Toast

So far in my A - Z Karnataka Series
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli

We move to "I' in the series which was a difficult alphabet to pull off, if I got stuck to picking a dish that started with a 'I' sounding regional name. The only options that I could think of were idlis, which were generically a south Indian breakfast dish or something from an Iyengar Bakery. I chose to go with the latter, which have been an integral part of my life, like millions across in the state. I have always enjoyed and still enjoy their delectable treats and could not miss this opportunity to include one of their dishes in the series. 

It is norm to find an Iyengar bakery in every neighborhood in and around Bangalore and for that matter, in towns around south India whether they are authentically an Iyengar bakery or not. The Iyengar bakeries, not a franchise but is an iconic chain of small food joints sell fresh and delicious baked goods. The first one, 'Bengaluru Brothers Bakery' started in the bustling Chickpet area in Bangalore and after a century and later, Iyengar bakeries dot every community in the city. You are sure to find one near most of the bus stations. People flock around to buy their iconic vegetable puffs, palya buns (curry buns), kobri biscuits (coconut biscuits), khara biscuits (spicy biscuits), dilpasand, bread and so on irrespective of the strong competition from the modern day pizza - burger joints.

This masala toast, an open sandwich with a spicy vegetable curry spread is one of their popular dishes. I wouldn't call my recipe an authentic one as the original recipes are close guarded secrets.The below recipe is an attempt to try their iconic and delicious dish. I have added capsicum and carrot to the curry but even a handful of grated cabbage can be added to the curry. Some add a tbsp. of tomato ketchup or tomato sauce in the curry but I don't think they were a part of the original version. This curry is a simple and easy preparation and can be cooked in advance. It can be refrigerated to use for breakfast in the morning which makes a quick and filling meal. I have used a whole grain bread here instead of the usual white bread. This toast can be served for breakfast or as an afternoon snack or even as a light meal.  

Ingredients:
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 sprig of curry leaves
1 small green chillies, finely minced
1 onion, chopped finely
1/2 small sized capsicum, finely chopped
1 carrot, peeled and grated
1 tomato, finely chopped
1/8 tsp. ground turmeric
Salt to taste
Chili powder to taste
1/4 tsp. garam masala
1/4 tsp. chaat masala
Finely minced cilantro to garnish
4 Bread slices
Butter for toasting

Directions:
* Heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to splutter add green chillies and onion. Saute and cook until onion almost turns translucent. 
* Next add capsicum, carrot and tomato. Stir well and cook until the vegetables are done.

* Add turmeric, salt, chili powder, garam masala and chaat masala to the pan. Mix well and cook for few seconds. Garnish with cilantro leaves.

* Heat a tawa / griddle. Apply butter on both sides of the bread slices. Toast each slice on medium flame until golden brown and crisp on both sides.
* Spread about 2 tbsp. vegetable filling on one side of each bread slice and serve along with a hot cup of coffee.

Comments