Veg. with Tosted Bread

Ingredients:

4 round slices of cucumber
4 tab sp chopped veg. like carrots, beans, bell pepper and tomato.
4 slices boiled potatoes
4 slices carrot
4 slices oval or round bread (brown )
1 tsp. mint leaves chopped
1 tsp. tomato sauce
1/2 tsp. chilli sauce
1 pinch sugar
1/4 sp salt
1 pinch agno moto
2 tbsp. butter
1 tbsp. cheese or paneer grated

Method:

Heat half sp. butter in nonstick pan, add chopped vegetables, stirfry till tener.
Add mint, chilli sauce, salt to taste, sugar, salt and agno moto
Stir and cook well.
Use the balance butter to make toast. keep aside.
Arrange overlapping slices of carrot and potatoes.
Use two slices of each vegetable over one bread.
Garnish with grated cheese and drops of tomato sauce.
Serve hot.

Note: Use brown bread preferably since it contain much more fibre than white bread.