Pondicherry Toast

I'm not sure if this is a traditional fusion of Indian influences on French cuisine originating from the ex French colony of Pondicherry or if it's just a more recent invention given the obvious name but it was absolutely delicious! 

Ingredients

2 thick slices of white bread

3 eggs

2 tbsp milk

1 red onion , finely chopped

1 tomato, deseeded, finely chopped

1 green chilli , finely chopped

10g fresh coriander , finely chopped

1 tsp ground black pepper

1 tsp garlic powder 

1 tsp turmeric

1 tsp chilli powder, to taste

Salt, to taste

to fry

1 tbsp ghee (or butter)

 

to serve

5g fresh coriander, finely chopped 

infused oil (either chilli, garlic or curry leaf)

Method

Add the chopped veg and the dry spices into a large bowl and stir well to coat evenly. 

Crack the 3 eggs into the bowl and whisk lightly with a fork thoroughly mixing with the veg.

Add some milk to loosen up the mix a little. 

Pour the mixture onto a plate or shallow bowl. Place a slice of bread into it, pressing down with spatula to make the veg stick. Flip over and soak the other side. 

If only a little veg has attached itself then using a spoon scoop some up and spread onto the top of the bread. 

 Heat some ghee or melted butter in a frying pan over a medium temperature .

Carefully flip over the soaked slice of bread onto the frying pan and fry for a minute or two. Add few more chopped veg to the top of the slice. Once the side has browned, flip it over and cook for another minute or so. Remove from the pan and place on a warm plate. 

Repeat with the second slice.

Serve hot, scatter over chopped fresh coriander and drizzle a little infused oil.