Chop the bread slices into cubes. You can cut the edges too if you want.
Heat a tablespoon of oil in a non-stick kadhai/wok on medium heat. When the oil gets hot, add mustard seeds.
Once the mustard seeds start to sputter, add curry leaves, green chilies, and cashews (if using). Let fry for about 20 seconds.
Add onions and ginger. Fry the onions for about 6-8 minutes until they have softened.
Add veggies, such as peas and carrots, if using. Add salt, turmeric powder, sugar and chili powder. Mix well.
Add tomatoes. Mix well.
Cover the wok and let it cook for 5 minutes.
Once the tomatoes have softened, add the chopped bread slices and mix well. If the dish appears too dry, add a tablespoon or two of water and combine.
Cook until the edges have browned (approximately 4-5 minutes). Turn off the heat.
Garnish with cilantro and drizzle lemon juice just before serving.
Serve hot with tea.
Notes
Variations to tryOne of the main things I love about this simple bread upma recipe is how easy it is to change it up. From swapping nuts to adding egg, there are ample ways to make this dish your own.
Replace white bread with brown bread for a healthier version.
Use ghee in place of oil for more flavor.
Replace cashews with 1/4 cup peanuts.
Load it up with veggies. Finely chopped carrots, bell peppers, and peas add a little more bulk to the dish.