Traditional cooks who, when prompted ‘upma’, say ‘semolina’ in a word association game, will probably raise quizzical eyebrows at this recipe. Upma without its core ingredient! No doubt the brainchild of someone with a large loaf of bread on hand along with a batch of tomatoes and an allergy to sandwiches. Bless the sandwich-hater for this brilliant recipe – "bread tomato upma", the nicest way to use bread when it’s best-before date has arrived.
- Bread – 6 slices
- Tomatoes – 3-4 small
- Onion – 1 (optional)
- Green chilies – 2-3
- Curry leaves – 10
- Salt – to taste
- Pepper – to taste
- Turmeric powder – a pinch
- Mustard seeds – 1/2 teaspoon
- Oil – 2 teaspoons
- Fresh coriander leaves – 1 tablespoon, chopped
Chop the bread slices into 2-cm cubes. You could trim the edges if you like (I don’t do that).
Cube the tomatoes, slit the green chilies. Chop the onions finely, if using.
In a pan, heat two teaspoons of oil. When hot, add mustard seeds and let them pop. Follow with curry leaves, slit green chili and chopped onions.
Cook till the onions are translucent. Add a pinch of turmeric and bread cubes.
With the heat on medium, turn around so that the oil/turmeric coats the bread cubes evenly and the bread starts giving out a toasted aroma (2 mins).
Slide in the tomato cubes, sprinkle salt and pepper. Mix well.
Set the heat to low, put the lid on the pan on. Allow the bread to absorb and cook in the tomato juices.
Open the lid every 2-3 minutes, turn the contents of the pan around. Continue till the bread tomato upma has reached the consistency you like.
Top with bikaneri bhujiya, fresh coriander leaves.