Process engineering and MMC: a Design to Value approach
Brush the tops of the rolls with the melted butter.
In a sauté pan, melt the butter over medium heat.Split the buns and place them in the pan, interior-side down; fry until light golden brown, about 1 minute.
Place one bun, open and interior sides facing up, on each of four plates.Slather both sides of the bun with 2 to 3 teaspoons green chutney, then spoon about 2 teaspoons coconut chutney on top.Place a vada on the bottom bun and top with fried chiles (if using) and bun top.
Serve with more chutney on the side.. Notes.Reprinted with permission from.
Photographs by Linda Xiao.(optional), for serving.
In a large pot, combine the split peas and water and bring to a boil.Simmer for 2 minutes, cover, and let stand for 1 hour..
In a medium skillet, heat the oil.Add the celery, carrots, onion, marjoram, and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes.
