INGREDIENTS
- 6 slices bread, white / wholemeal
- 3 tsp oil
- ½ tsp mustard seeds / rai
- few curry leaves / kadi patta
- ½ medium sized onion, finely chopped
- 1 green chilli, slit lengthwise
- ½ tsp ginger paste / adrak paste
- 2 medium sized tomatoes, finely chopped
- ½ tsp turmeric / haldi
- 1 tsp kashmiri red chili pwoder / lal mirch powder
- ½ tsp sugar
- salt to taste
- ½ small sized capsicum, finely chopped (colour of your choice)
- 2 tbsp water, if required
- 3 tbsp coriander leaves, finely chopped
INSTRUCTIONS
- firstly, in a toaster or tawa toast the bread to golden brown and crisp.
- further, cut the bread slices into cubes and keep aside.
- in a large kadai heat oil.
- further add mustard seeds and curry leaves.
- saute till the mustard seeds to splutter.
- furthermore, add onions, ginger paste and green chilli.
- saute till onions sweat and turn translucent.
- now add tomatoes and saute well.
- saute till the tomatoes turn soft and mushy.
- add turmeric, chili powder, sugar and salt.
- saute for a minute on low flame till the spices are cooked well.
- now add capsicum and continue to saute.
- do not over cook and make sure to retain the crunchiness of capsicum.
- add 2 tbsp of water and mix the mixture well.
- further add toasted bread pieces.
- and mix gently without breaking the bread pieces.
- also cover and simmer for 2-3 minutes, making sure the bread absorbs masala.
- finally, serve bread upma garnished with coriander leaves and lemon wedges.
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