|6-8 slices Sour Dough Bread||1 tsp Mustard seeds||Oil|
|1 medium Onion||1 tsp Urad Dal||Salt|
|3-4 green Chillies||1 pinch Hing|
|3 tbsp Buttermilk||1 pinch Turmeric|
|4-6 Curry Leaves|
|1/2 tbsp Salted Butter|
Sourdough is the best bread for this recipe although it tastes great with other breads too.
The key is to have bread that is not soft by nature and even better if it is a couple days old.
Cut the bread slices into 1 inch squares.
Sprinkle the buttermilk evenly on the bread and toss to coat the pieces nicely and set aside for a few minutes.
Cut the onion into pieces the same size as the bread pieces.
Finely chop the green chillies.
In a skillet, heat 2 tsp of oil and splutter the mustard seeds.
Add the urad dal and roast until golden brown.
Add the onions, turmeric, hing and curry leaves and saute until translucent.
Add just enough salt for the onions since bread usually has enough salt in it.
Now add the marinated bread pieces and toss well to coat the masala on all sides.
Once the bread starts to roast add the butter and toss for a few more minutes until the bread is well cooked and some pieces are soft and some pieces are crisp.
Serve hot with tea or coffee.