Masala egg and vegetable butter sandwich

Recipe adapted from Sanjeev Kapoor Khazana (serves 2)

Eggs- 2 large

Onions- 2 tbsp, finely chopped

Tomato- 2 tbsp, finely chopped

Chilli powder- 1/4 tsp

Turmeric powder- a pinch

Salt- to taste

Bell pepper- 1/3rd cup, julienned

Cabbage- 1/3rd cup, julienned

Carrot- 1/3rd cup, julienned

Mayonnaise- 2 tbsp

Salt- to taste

Pepper- to taste

Butter- 1 tbsp

Bread- 4 medium slices

Cheese- 3 to 4 tbs

Beat the eggs along with onions, tomato, chilli, turmeric and salt. Keep aside.

Mix together the sliced vegetables with mayo, salt and pepper. Keep aside.

Place a frying pan/tawa on medium heat, and melt 1/2 tbsp butter.

Dip (rather generously) 2 slices of bread into the egg mixture, both sides, and place on the pan. Top with a few scoops of the egg, tomato and onion mix.

Flip over after 2 minutes and top with about half the veg mix and half the cheese.

Close the sandwich with the other slice and continue grilling the sandwich till the cheese slightly melts.

Keep flipping the sandwich carefully so both sides are slightly crisp.

Remove from the pan, slice the sandwich into two and place on a serving plate.

Continue the same with the remaining slices of bread.

Serve with some tomato sauce on the side.