Seyal Dabal Roti

Instructions

1. 1

   Preparation: Cut each slice of bread into 9 bite-sized cubes. Finely chop the onions and tomatoes, and slit the green chillies. Keep everything ready.

2. 2

   Tempering: Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.

3. 3

   Sauté Aromatics: Add the finely chopped onions and slit green chillies to the pan. Sauté for 4-5 minutes until the onions become soft and translucent. Then, add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

4. 4

   Cook the Masala: Add the chopped tomatoes. Stir in the turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and oil begins to separate from the masala.

5. 5

   Prepare the Gravy: Pour in the water and add the amchur powder. Stir everything together and bring the mixture to a rolling boil.

6. 6

   Combine with Bread: Reduce the heat to low. Add the bread cubes to the gravy. Gently fold and mix until all the bread pieces are evenly coated with the masala. Be careful not to mash the bread.

7. 7

   Simmer and Finish: Cover the pan with a lid and let it simmer on low heat for 2-3 minutes. This allows the bread to absorb the flavors of the gravy and become soft. Turn off the heat.

8. 8

   Garnish and Serve: Garnish generously with fresh chopped coriander leaves. Serve the Seyal Dabal Roti immediately while it's hot and flavorful.