Double Roti ki Upma
Note from Mamta: this recipe is a modification of a recipe by my elder sister Abha. As a greedy bread maker, I always find that I have made too much bread and have plenty leftover, going stale. This dish is a perfect use of surplus bread, or even bread crusts. You can serve it as a snack or as a meal, along with fresh mixed salad of choice. Serves 3-4
Bread 6-8 slices, white is best for this dish
2 tbsp. oil
1 tsp. black mustard seeds or rai
1 tsp. urad/urid dal, skinless
10-12 curry leaves
1/2 cup fresh grated or desiccate coconut
2 green chillies, chopped finely
1/2 tsp. turmeric powder
Salt to taste
1 small cup mixed vegetables of choice, steamed/boiled and drained. You can use frozen ones.
1 cup yoghurt
500 ml. water
Coriander leaves for garnish-optional
Cut bread slices into 1-2 inch pieces.
Heat oil in a pan, add mustard seeds. When they splutter, add urad dal and curry leaves.
Stir for a few seconds and then add onions and green chillies. Fry until onions are lightly browned.
Add turmeric, salt and coconut, stir fry for a few seconds.
Add bread pieces and mixed vegetables, continue stir and fry for 5-6 minutes, until some bread pieces are beginning to look lightly toasted.
Meanwhile, beat yoghurt and water together.
Add this yoghurt water. You can use cultured butter milk (chaach or maththa) instead.
Bring it to boil and cook on medium until all liquid is absorbed//evaporated.
Garnish with coriander leave if you like and serve hot.