Bread was never part of main stream south Indian diet during the days I grew up in India. In most homes it was either served as a special treat for Sunday breakfast along with Amul butter and Kissan mixed fruit jam or when someone was feeling under the weather. Luckily for me, we always had a loaf of bread at home, mostly used as a back up for a quick tea time sandwich or a toast with morning coffee. Old bread always went to making of bread upma, a savory stir fry of bite sized bread cubes with onions and other Indian spices. When I saw this recipe for bread upma in Meenakshi Ammal’s “Cook and See part 2, I got tempted and made this for lunch yesterday. I used fresh whole wheat bread slices and it was absolutely delicious.
4 slices whole wheat bread
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon black gram/urad dal
2 Thai green chilies
1 dried red chili
1 teaspoon fresh ginger, grated
1/2 medium sized onion, finely chopped
1/4 teaspoon asafetida powder
4 curry leaves
1/2 teaspoon garam masala (available in Indian grocery stores)
1/4 teaspoon turmeric powder
1 teaspoon lemon juice
1. Remove crusts from bread and cut them into small bite sized cubes. Sprinkle some water on the bread cubes and set aside.
2. Heat oil in a pan and when oil is hot enough, add mustard, black gram and red chili. Fry for a minute.
3. Add cashews and fry till they turn golden brown.
4. Add green chilies, ginger and onion. Fry till onions turn golden brown.
5. Add asafetida and curry leaves. Cook for a minute.
6. Add bread, turmeric powder and salt. Mix well and let it cook for 5minutes on medium heat.
7. Add garam masala, mix well and turn off the heat.
8. Add lemon juice and mix well.