Ingredients
- Bread – 8 slices
- Tomato – 2
- Onion – 1
- Green chillies – 2 to 3 Nos
- Fresh ginger – a small piece
- Coriander Leaves – few
- Red chilli powder – 1/2 teaspoon
- Turmeric powder – a pinch
- Ghee or oil – 4 teaspoon
- Mustard – 1/2 teaspoon
- Bengal gram dhal – 1 teaspoon
- Urad dhal – 1 teaspoon
- Lemon juice – 1 teaspoon
- Salt to taste
Directions
- Remove the outer brown portion from the bread slices or if you wish you can use it as it is without removing the outer portion. Cut the bread slices into small squares. Chop onion, green chillies, ginger, coriander leaves and one tomato finely. Cut the other tomato into bite size pieces. Keep it aside.
- In a kadai put the ghee or oil and when it is hot add mustard. When it pops up add bengal gram dhal and urad dhall and fry till it become light brown. Add chopped onion, chillies, ginger and fry till the onion is transperent. Add finely chopped tomato and fry for one or two seconds. Add chilli powder, and turmeric along with salt. Mix well. Fry till the tomoto mashed well. Then add the bread pieces and stir gently. On the top put the remaining bite size tomatos and chopped coriander leaves.
- Close with lid. Keep it in low flame for five to ten minutes stirring now and then. Remove from heat and add lemon juice and mix well.
- Note: In this recipe, I have added “Karpooravalli Leaves” also known as “Oma Valli Leaves” or “Mexican Mint” instead of “Coriander Leaves”.
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