5 bread slices (white or brown)
1/4 tsp mustard seeds (mustard seeds)
1/4 tsp cumin seeds
1/4 tsp Urad Dal
1 pinch of asafoetida
5-7 Curry leaves
1 large onion, finely chopped (about 1/2 cup)
2 medium tomatoes, finely chopped (about 3/4 cups)
1 green pepper, finely chopped
1 tsp gram flour, optional
4-5 cashews, optional
A pinch turmeric powder
1½ tbsp oil
2 tbsps water
salt to taste
2 tablespoons finely chopped coriander, to decorate
You can use white bread or brown bread (wheat bread) as per your choice in this method. If possible, use brown bread instead of white bread (wheat bread) to make it even more nutritious breakfast.
Cut bread slices into small pieces or cubes. Heat 1½ tablespoon oil on medium flame in a pan. Add rye (mustard seed), cumin and urad dal in it. When the mustard starts crackling, then put asafoetida and curry leaves. Put chopped onions, chopped green chilies, peanuts and cashew nuts.
Roasted onion until it becomes light pink. Put chopped tomatoes, turmeric powder and salt and mix well. Roast until the tomatoes become soft. Add 2-tbsp spoon water, mix well and cook for 2 minutes. Put pieces of bread and mix well. Cover the lid and cook on medium flame for 2-3 minutes.
Turn off the gas and remove the lid. Decorated with chopped coriander, also decorate it from Save.