6-8 slices of bread
2 onions, chopped fine
2 tomatoes, chopped fine
1″ ginger, crushed whole
2 green chillies, chopped fine
1 tsp red chilli powder
1/2 tsp tumeric powder
1 tsp mustard seeds
5-6 curry leaves
A pinch of asafoetida
A handful of coriander leaves, chopped fine
Juice of half a lime
Fine ‘sev’ (crunchy Indian savoury noodles made of chickpea flour) for garnishing
Salt to taste
Oil as required
Give the bread slices a whiz in the blender to powder them down.
Doing two at a time, after breaking into quarters for a couple of seconds works best.
Heat oil in a pan and temper the mustard seeds, curry leaves, green chillies and ginger.
Once the seeds start crackling, add the onion and saute till transparent.
Add the red chilli, tumeric powder and salt and saute for a while.
Add the tomatoes and fry well till the oil separates from the sides.
Add in the ground bread slices and mix well so that no portion of the bread remains white.
Stir continuously so that the bread does not clump together.
Add the asafoetida, chopped coriander leaves and the lime juice and mix in well.
Serve hot granished with sev.