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A classic Sindhi breakfast where leftover bread slices are transformed in a tangy and spicy tomato-onion masala. This one-pot dish is incredibly flavorful, naturally vegetarian, and comes together in just 25 minutes, perfect for a quick and hearty meal.
For 4 servings
Cut the bread slices into 1-inch cubes and set them aside. Using day-old bread works best as it holds its shape.
To make the masala base, heat oil in a wide pan or kadai over medium heat. Add the mustard seeds and cumin seeds and let them splutter for about 30 seconds. Add the finely chopped onions and slit green chilies, and sauté for 4-5 minutes until the onions become soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears. Add the chopped tomatoes and salt, and cook for 5-6 minutes, stirring occasionally, until the tomatoes turn soft and mushy.
Add the spice powders. Stir in the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1-2 minutes until the spices are fragrant and oil starts to separate from the masala.
Pour in the water and add sugar (if using), and bring the mixture to a gentle simmer. Add the bread cubes to the pan. Gently toss everything together until the bread pieces are evenly coated with the masala and have absorbed most of the liquid. Be careful not to mash the bread. Cook for 2-3 minutes.
Sprinkle the garam masala, fresh lemon juice, and chopped coriander leaves over the top. Give it one final, gentle mix and turn off the heat.
Serve the Seyal Double Roti hot, garnished with some more coriander leaves if desired.
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A classic Sindhi breakfast where leftover bread slices are transformed in a tangy and spicy tomato-onion masala. This one-pot dish is incredibly flavorful, naturally vegetarian, and comes together in just 25 minutes, perfect for a quick and hearty meal.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 300.87 calories per serving with 7.62g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
This recipe is naturally vegan if you use oil and ensure your brand of sliced bread does not contain any dairy products.
Omit the green chilies and reduce the red chili powder to 1/4 teaspoon to make it mild and suitable for children.
Add 1/2 cup of boiled green peas or 100g of crumbled paneer (cottage cheese) along with the tomatoes for a protein boost.
Use whole wheat or multigrain bread instead of white bread. You can also add finely chopped vegetables like carrots and bell peppers with the onions.