In a separate bowl add finely chopped tomatoes, few green bell peppers and onions. In a small wok, heat some olive oil and add crushed mustard seeds. Once the oil is hot then add finely chopped green chilies and fry these chilies in hot oil. This not only brings out the fine flavor but also helps to cut down on the chili-heat. Add this semi-fried chilies and hot oil to tomato and onion mix. Add juice of one small lemon and garnish with fresh cilantro.
Arrange buttered toast on plate and top with generous amount of fresh hot salsa.