¼ cup frozen or fresh peas – boil for 5 minutes, cool and grind in mixi roughly
2 tbsp finely chopped coriander
½ tsp aniseeds ( saunf)- crushed
½ tesp salt
¼ tsp crushed black peeper
1 tsp sesame seeds (til)
2 tbsp thick yogurt – to spread
Slightly toast bread slices in a toaster and keep aside.
Boil 4 cups water. Add 1 tsp salt, a pinch of haldi, 1 tbsp lemon juice and ½ tsp sugar. Add peas and boil for 5 minutes till very soft. Add cabbage. Bring to a boil again and remove from fire. Let cabbage in water for 10 minutes. Strain, leaves in the strainer with the back of a spoon to squeeze out any water.
Mix coriander, aniseeds, ½ tsp salt and pepper. Put a little extra salt in the paste as it has to be spread on bread.
Spread some thick yogurt on the slice of the bread. Put cabbage mixture over it. Sprinkle sesame seeds. Press seeds lightly with the fingers. Cut each slice into 2 triangles.
Place the slices on the grill rack of the oven. Grill in a hot oven for 5 min till golden on sides.