This is one of my favourite snacks made with bread slices and your choice of vegetables. I even have it for breakfast or an evening tiffin if I feel too lazy to cook anything else. You can prepare this recipe under 10 mintues. I am republishing this recipe since I took the food pic this morning to accompany the recipe.Ingredients
Juice of lime
Jeera or mustard seeds
Asfoetida or Hing
1. Cut the bread slices into small sqaures and place them in a bowl.
2. Sprinkle with a little salt water just enough to wet the slices and not make them soggy.
3. In a wok, add oil, splutter jeera-mustard seeds, curry leaves, and ginger-garlic paste.
4. Add the onions and saute until the onions turn a beautiul pink.
5. Add the corn and mix it once.
6. Add the tomatoes and mix it again allowing the mixture to cook.
7. Add the bread slices and turn it gently.
8. Add the spices and mix again. Check for the salt content.
9. Remove the upma from the fire and the juice of lime for that zing!
Garnish with coriander and serve hot.
I like my upma right off the fire without any accompaniment, but if you like, you can have some thick spiced yogurt to go with the upma.