8 slices bread
1 large potato boiled, peeled and chopped
1 onion, finely chopped
200 g sev
3 tbsp oil
juice of 1 lemon
4 tbsp or handful of coriander leaves
Masala
3 medium tomatoes, chopped
225 g fresh corriander leaves
2-3 green chillies
5-6 flakes of garlic
1 tbsp cumin seed powder
1½ tsp turmeric
1½ tbsp chilli powder
1 tsp dry mango powder
salt to taste
Tamarind Chutney
Grind all masala ingredients. Heat oil in a large heavy-based frying pan. Fry ground masala for 2-3 minutes on low heat stirring all the time. Add 1/4 cup water, bring to boil. Lay all the slices of bread in the pan and cook till water evaporates.
Remove from heat and transfer to a serving dish. Garnish with chopped potatoes, onions, coriander leaves, lemon juice and sev.
Serve immediately or the bread will become too soggy.