This is a simple and quick recipe to use any leftover bread. And it tastes great. Curd helps the spices to spread well across the bread, while itself providing slight sourness to the taste, and also keeps the bread moist.
Bread (any )- 8-10 slices
Oil – 1 Tablespoon
Peeled Black grams (udad daal) – a Tablespoon
Mustard seeds – 1 Teaspoon
Cumin – 1 Teaspoon
Garlic – 1 large clove
Onion – 1 small
Curd – 3 Tablespoon
Water – half of curd
Chili powder – 1 teaspoon
Turmeric powder – 1 teaspoon
Garam masala – 1 teaspoon
Coriander cumin powder – 1.5 teaspoon
Curry leaves – 6-8 small ones.
For garnishing: – Fresh coriander leaves
Roughly chop onion and garlic.
Make small bite size pieces of the bread.
In a bowl mix curd, water, chili powder, turmeric powder, garam masala, coriander cumin powder. Add curry leaves in the curd mixture itself.
Heat oil in a pan. Put mustard seeds. Let them sputter. Add udad daal, cumin seeds to the oil. Cook till the daal is light brown. Reduce stove to medium. Add chopped garlic and onion. Saute till onion becomes partly translucent.
Add curd mixture which we have made earlier to the pan. Let it cook for about 30 seconds.
Finally add bread to the pan and mix well till the time spices cover all of the bread. Serve hot after garnishing with fresh coriander leaves.