Quick Bread and Vegetable Stir Fry
|Bread slice||3 , lightly toasted until hard but not colored, crusts removed|
|Natural yogurt/You can use greek yogurt||1 Tablespoon, slightly sour if possible|
|Vegetable oil||2 Tablespoon|
|Brown mustard seeds||1⁄4 Teaspoon|
|Onion||1 Medium, finely sliced|
|Potato||1 Small, peeled and chopped into 1 cm cubes|
|Green chili||1 , deseeded and chopped or slit|
|Carrot||1 Large, peeled and grated into long shreds|
|Cabbage||1⁄4 Small, cored and finely shredded (Red Or White)|
|Ginger paste||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Coriander leaves and stalks||2 Tablespoon, chopped|
1. Cut each slice of bread into 9 squares. Brush the yogurt on both sides of the toast and leave on a plate in a single layer to dry off a little.
2. Heat the oil in a large non-stick frying pan and fry the mustard seeds until they start to pop. Add the onion and potato, then fry over a moderate heat until golden, around 12 mins. Add the green chilli, followed by the carrot, cabbage, ginger paste and salt, then stir-fry for 5-6 mins or until they have wilted.
3. Stir in the lemon juice and bread and cook for another 2 mins. Taste and adjust the seasoning, sprinkle over the coriander and serve.