Ingredients

• 4 cups bread, crusts removed and diced
• 1 cup peas, cooked (optional)
• 1/2 cup peanuts, roasted and peeled
• 2 tablespoons oil
• 1/8 teaspoon asafoetida powder
• 1 1/2 teaspoons mustard seeds
• 10 -15 curry leaves
• 2 -3 whole red chilies
• 1/2 teaspoon turmeric
• 2 teaspoons salt (or to taste)
• 1 teaspoon green chili, finely chopped
• 1/2 cup water
• 1 teaspoon sugar (to taste) (optional)
• 1 tablespoon lemon juice
• 1 tablespoon chopped coriander leaves
• 1 tablespoon fresh coconut, grated (optional)
• lemon wedge (to garnish)

Instructions

1. Heat the oil and add the asafoetida, mustard, curry leaves and the whole red chillies.

2. When seeds begin to splutter, add peas, peanuts, haldi and sugar mix around a little.

3. Add salt and bread and mix well.

4. Add some water and saute till mixed and heated through.

5. Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander.

6. Transfer on to a serving dish, garnish with the coconut and the rest of the coriander and lemon wedges, and serve.