PREPARATION

1. Heat 1 1/2 teaspoons oil in a pan, add 1/8 teaspoon turmeric and mix it.
2. Now, add 4 boiled eggs and cook for 2 - 3 minutes.
3. Then, heat 1 1/2 teaspoons oil in a another pan, add 50 grams onions rings, 1/8 teaspoon salt, 1/8 teaspoon black pepper and saute for 1 - 2 minutes.
4. In a mixing bowl, add 15 grams coriander, 10 grams mint, 3 garlic cloves, 2 tablespoons spring onions, 50 grams onions, 1/2 tablespoon green chili, 1 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon black salt, 1 teaspoon dry mango powder, 1 teaspoon sugar, 15 milliliters lemon juice, 45 milliliters water.
5. Now, transfer it to a blender and blend it into a puree.
6. Take brown bread slice and place it on a pan and brushing with butter.
7. Cook until it turns golden brown in color from both sides.
8. Remove it from heat and place it on a board.
9. Then, add green chutney on it and spread it evenly.
10. Add some iceberg lettuce, cheese slices, boiled egg slices on it.
11. Now, sprinkle some salt and black pepper on it.
12. Then, add some saute onion rings, jalapeño on it.
13. Cover it with another brown bread slice.
14. Cut it into half.
15. Serve.