Bombay Toast Sandwich with Banana Cilantro Chutney

Yields4 Servings

Prep Time15 minsCook Time15 minsTotal Time30 mins

1 Potatomedium, boiled, small diced

Cooking Oil Spray

1 tsp Kalonji Seeds (Black Nigella Seeds)

½ tsp Garlic Paste

¼ cup Yellow Oniondiced small

2 tbsp Jalapeño Peppersfinely chopped

¼ cup Cilantrofinely chopped

½ tsp Homemade Vegetable Masala

1 cup Carrots and Green Peasfrozen

4 Whole Wheat Bagel Thinssliced

1 tbsp Mayonnaisefat-free

⅛ cup Cheddar Cheesefat-free, shredded

In a medium non-stick saucepan, over medium-low heat, evenly spray cooking oil for 2 seconds; add kalonji seeds, garlic paste, onion, cilantro, jalapeño peppers and vegetable masala; sauté for 2 to 4 minutes.

Add carrots and peas and cook for 5 to 6 minutes until softened.

Add potatoes and mix well; cook for another 5 minutes; spray cooking oil for 2 seconds, remove from heat and let the mixture cool down.

Spread a very thin layer of mayonnaise on both halves of the bagel.

On one half of the bagel, put the vegetable mixture and sprinkle with cheese, then cover with the second half of the bagel.

In a large non-stick pan, or in a Panini maker, over low heat evenly spray cooking oil for 2 seconds. Place sandwich on the skillet or the Panini maker and spray the top of the sandwich with cooking oil for another 2 seconds. Heat until golden brown.

Enjoy with Banana Cilantro Chutney!