Heat 1 ½ tablespoon of oil in a pan , add mustard seeds and let it crackle.
Add finely chopped green chillies, curry leaves finely chopped (I haven’t added as I did not had) and finely chopped onions.
Saute till onions turns translucent.
Now add ¼ teaspoon of turmeric powder and ⅛ teaspoon of Asafoetida. Add chopped mint leaves and saute for a minute.
Add finely chopped tomatoes and saute for 1-2 minutes.
Add capsicum, grated carrots and ½ teaspoon of salt. Cook on medium heat for 6-8 minutes, till all vegetables are well cooked. You can also cover and cook
Now add sugar, red chilli powder, black pepper powder, cumin / jeera powder, garam masala powder and remaining salt about ½ teaspoon – ¾ tsp, as per your taste.
Mix well everything and add 2-3 tablespoon of water.
Saute for 1-2 minutes, mix well everything and turn off the stove.
Add about 3 tablespoon of chopped coriander leaves, mix well and set aside.
Heat a tava / skillet, spread ½ tablespoon of butter on both sides of the bread slice and place on the tava.
When bottom side of bread is slightly golden in colour, flip the bread on to the other side.
Now evenly spread 2 ½- 3 tablespoon of prepared carrot masala on top of bread and gently press it.
Cook until the base of the bread turns lightly golden in colour.
Serve masala toast for evening snack with Masala Chai.