Ingredients
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4 cups bread, crusts removed and diced
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1 cup peas, cooked
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1/2 cup peanuts, roasted and peeled
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2 tablespoons oil
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1/8 teaspoon asafoetida powder
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1 1/2 teaspoons mustard seeds
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10 -15 curry leaves
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2 -3 whole red chilies
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1/2 teaspoon turmeric
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2 teaspoons salt (or to taste)
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1/2 cup water
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1 teaspoon sugar (to taste)
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1 tablespoon lemon juice
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1 tablespoon chopped coriander leaves
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1 tablespoon fresh coconut, grated
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lemon wedge (to garnish)
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1 teaspoon green chili, finely chopped
Instructions
- Heat the oil and add the asafoetida, mustard, curry leaves and the whole red chillies.
- When seeds begin to splutter, add peas, peanuts, haldi and sugar mix around a little.
- Add salt and bread and mix well.
- Add some water and saute till mixed and heated through.
- Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander.
- Transfer on to a serving dish, garnish with the coconut and the rest of the coriander and lemon wedges, and serve.