Seyal Mani

1. 1
   prep

   Prepare the bread and aromatics.

   1.Cut each bread slice into 4 triangles and set aside.

   2.Finely chop the onions and tomatoes. Grate the ginger and slit the green chilies.
2. 2
   saute · ~6 min

   Sauté the onions until golden.

   1.Heat 2 tbsp oil in a non-stick pan over medium heat.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add chopped onions and slit green chilies. Sauté until the onions turn translucent and light golden, about 5 minutes.
3. 3
   saute · ~5 min

   Cook the tomato masala.

   1.Add grated ginger and sauté until the raw smell goes away, about 30 seconds.

   2.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.

   3.Cook, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala, about 4 minutes.
4. 4
   simmer · ~2 min

   Add water and bring to a simmer.

   1.Pour in ½ cup water and stir the masala well.

   2.Bring the gravy to a gentle boil, then reduce the heat to low.

   TIPThe gravy should be slightly thin — the bread will absorb most of the liquid.
5. 5
   simmer · ~3 min

   Cook the bread in the gravy.

   1.Gently place the bread triangles into the pan in a single layer.

   2.Let them simmer in the gravy for 1 minute, then carefully flip each piece.

   3.Cook for another 1 to 2 minutes until the bread absorbs the gravy and is soft but not mushy.

   TIPKeep the heat low to prevent the gravy from drying out too fast.
6. 6
   serve

   Garnish and serve immediately.

   Turn off the heat. Sprinkle generously with fresh coriander leaves. Serve hot as-is or with a side of yogurt or pickle.

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