Another Sindhi delicacy (my Indian sub-cultural group).
Sharing my mother’s recipe - thanks, mom!
Ingredients:
Per ~2-3 servings:
- 6 slices of tough bread, cut into quarters with edges cut off (we use Tuscan Pane)
- 3 medium tomatoes, peeled
- 1 inch piece of ginger, roughly chopped
- 1 medium green chili
- 1 tablespoon oil
- 1 tablespoon tomato paste
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- salt, to taste
For tempering:
- 1 tablespoon oil
- 1 teaspoon fine mustard seeds
- 1 twig of curry leaves (6 to 8 leaves)
- 1/2 tsp asafoetida
Instructions:
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In a mixer, blend tomatoes, ginger, and green chili.
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In deep edged pan, heat your oil. Add the tomato mixture, tomato paste, turmeric, coriander powder, and salt.
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Saute on low heat.
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Add 1.5 cups of water to the pan and mix to incorporate. Cover and let it boil for 5-6 mins on medium heat.
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Lower heat back to a simmer and add the bread. Soak the bread entirely, but avoid mixing too hard to prevent the bread from becoming mushy. Remove from heat.
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In the smallest pan you have, add all the ingredients for the tempering and cover for a few minutes while the seeds cook.
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Pour tempering over the tomato bread and mix to incorporate.
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Enjoy!