A Sindhi delicacy (my Indian sub-cultural group).
Sharing my mother’s recipe - thanks, mom!
Ingredients:
Per ~4 servings:
For the green paste:
- 1 small white onion, roughly chopped
- Bunch of cilantro (loosely fitting 1 cup)
- 3 large cloves of garlic, roughly chopped
- 2 medium green chillies, roughly chopped
- 1 inch ginger, roughly chopped
- 1 teaspoon salt
- 1 teaspoon cumin seeds or ground cumin
- 2 teaspoons kasuri methi
For the bread:
- 1 tablespoon olive or avocado oil
- 1 teaspoon turmeric
- 2 teaspoons coriander powder
- 1/2 teaspoon asafoetida
- 1 teaspoon red chilli powder
- 1 teaspoon cumin seeds
- 2 medium roma tomatoes, diced
- 1 teaspoon salt
- 8-10 slices of Italian bread, sliced into small squares
- 1 teaspoon mango powder
Instructions:
-
First, make the green paste. In a food chopper or processor, add all of the ingredients for the green paste and blend until coarsely ground, making sure that it is not blended to a pulp. You don’t want a smooth paste - some chunks are good.
-
In a medium saucepan, heat the oil and add all of the spices for the bread except the mango powder. Mix and add 4 tablespoons of the green paste. Mix well, and then add the tomatoes. Cook until the tomatoes soften, adding a little water if necessary. This should take ~5-7 minutes on medium heat.
- Add 2 cups of water and the salt to the mixture, and combine until incorporated.
- When the water comes to a boil, add the bread gradually and soaking completely. Lower the flame to a simmer and mix gently until the bread has absorbed the liquid - be careful not to mash and break the bread.
- Add the mango powder and mix again. Remove from heat and serve.