There is an instant solution to any leftover bread. So I made this easy and a delicious upma for a quick, healthy and a wholesome breakfast. They can be relished as it is or with some coconut chutney as accompaniment. They are also a great lunch box meal too. I added some idli podi to the end product to enhance the flavour. So check out the step by step pictorial recipe to prepare it.
- 2 cups bread, crumbled
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 tsp. urad dal (split black gram)
- 1 sprig curry leaves
- 1 onion, chopped
- 2-3 garlic, chopped
- 1" ginger, chopped
- 1-2 green chilies, chopped
- salt to taste
- 1 tsp. idli podi
- 2 tbsp. coriander leaves, chopped (save some for garnishing)
- 1/2 tsp. red chili flakes
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds.
Add the onion, ginger, garlic and green chilies. Stir fry on a medium flame till light brown. Add the tomatoes and continue to cook for 2-3 minutes.
Now add the crumbled bread and salt. Sprinkle some water and continue to stir fry for 2-3 minutes. When done, add the idli podi, coriander leaves and red chili flakes.
Combine everything well and switch off the flame. Garnish with more coriander leaves and serve.
Heat oil & temper with mustard seeds.
Add urad dal & curry leaves. Sauté for a few seconds.
Add onion, ginger, garlic & green chilies. Sauté till light brown. Add
tomatoes & continue to cook.
Add crumbled bread & salt. Mix well. Sprinkle some water & cook
covered for 2-3 minutes by stirring at intervals.
When done, add idli podi, coriander leaves & red chili flakes.
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