indianEasyveganvegetariandairy freenut free

Seyal Bread

Name: Seyal Bread
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 pcs bread slices (day-old white bread or brown bread, cut into triangles or squares); 2 tbsp oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 3 pcs green chili (slit lengthwise); 1 inch ginger (grated or finely chopped); 4 pcs garlic (cloves, minced); 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch salt; 0.5 cup water; 1 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.2/5(28)

TASTE SCORE

7/10

Crispy, golden bread pieces simmered in a tangy, spiced onion-tomato gravy until they soak up all the flavor. This Sindhi breakfast staple transforms day-old bread into a comforting, savory dish that comes together in under 20 minutes.

PREP

COOK

15m

SERVES

1 KATORI

259 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep the bread.
Cut the bread slices into triangles or squares. If using fresh bread, leave the slices out for 15 minutes to dry slightly — day-old bread works best.
TIPSlightly stale bread holds its shape better and won't turn mushy in the gravy.
fry · ~6 min
Toast the bread pieces.
1.Heat 1 tablespoon oil in a wide non-stick pan over medium heat.
2.Add bread pieces in a single layer and toast until golden and crisp on both sides (2-3 minutes per side).
3.Remove bread and set aside on a plate.
TIPDon't crowd the pan — toast in batches if needed for even crisping.
temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tablespoon oil in the same pan over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds and let them crackle (15-20 seconds).
saute · ~9 min
Build the onion-tomato base.
1.Add chopped onions and slit green chilies. Sauté until onions turn translucent (3-4 minutes).
2.Add grated ginger and minced garlic. Sauté until the raw smell disappears (1 minute).
3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
4.Cook until tomatoes soften and oil separates from the masala (4-5 minutes).
TIPMash the tomatoes with the back of your spoon as they cook — this builds a thicker gravy.
simmer · ~2 min
Simmer with water and add the bread.
Pour in the water, stir well, and bring to a gentle simmer. Add the toasted bread pieces and gently toss to coat each piece in the gravy. Cook for 2 minutes until the bread absorbs the flavors but still holds its shape.
TIPUse a gentle hand when tossing — the bread pieces are delicate and can break apart.
garnish
Finish with lemon juice and garnish.
Drizzle fresh lemon juice over the top and toss lightly. Garnish with chopped coriander leaves.
serve
Serve immediately.
Serve hot as is, or with a cup of masala chai for a classic Sindhi breakfast.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Day-old bread is ideal because it absorbs the gravy without becoming mushy.
2
Toast the bread in a single layer, in batches if needed, for even golden crispness.
3
Mash the tomatoes with the back of a spoon while cooking to create a thicker, richer gravy.
4
Use a gentle hand when tossing the bread into the gravy to avoid breaking the pieces.
5
Let the bread rest in the gravy for just 2 minutes; longer soaking will make it too soft.
6
Serve immediately after garnishing for the best contrast between crispy edges and saucy interior.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Use a plant-based oil (already used) and ensure the bread is vegan-friendly (no eggs or dairy). Perfect for a completely plant-based Sindhi breakfast.

gluten free