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| Prep Time | 20 minutes |
| Servings |
people
|
Ingredients
- Bread slices - 10 nos
- Potato(small) - 1 no
- Onion(small) - 1 no
- Tomato - 1 no
- Carrot - 1 no
- Green peas shelled - 1/2 cup
- Green chillies(As reqd) -
- Ginger(To taste) -
- Salt(As reqd) -
- Red chilli powder -
- Asafoetida(a pinch, Kayam) -
- Turmeric powder -
- Oil - 2 tbsp
- Mustard seeds -
- Water - 2 cups
- Fresh coriander leaves -
Ingredients
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Instructions
- Chop all vegetables into small pieces and keep aside.
- Cut green chillies and ginger finely.
- Remove the crust from bread pieces and break bread into small pieces.
- Heat oil in a pan or a kadai.
- Add mustard seeds and when they splutter, add the onions, green chillies and ginger and fry for one minute on medium heat.
- Add the carrot, potato, green peas and cook covered for 2-3 minutes or until cooked.
- When vegetables are ready, add all the dry spices and salt to taste.
- Finally, add the bread slices and fry for a minute.
- Pour boiling water and cook, stirring continuously.
- Remove from heat when the water is evaporated.
- Garnish with a little coriander leaves.
- :- Serve hot.
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