Authentic Sindhi Seyal Bread with Fresh Mint Chutney
A delightful Sindhi comfort breakfast made by tempering stale bread slices in a tangy, spiced onion and tomato gravy. This quick yet flavorful dish pairs wonderfully with a spicy, fresh mint chutney.
25min
Total Time
2
Servings
Sindhi
Cuisine
Recipe
1
Heat mustard oil in a wide pan until smoking point, then reduce heat and let it cool slightly.
2
Add cumin seeds and let them splutter in the warm oil.
3
Add finely chopped onions and green chillies, sautéing until golden brown.
4
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
5
Add chopped tomatoes, turmeric powder, red chilli powder, and salt. Cook until tomatoes turn mushy and oil separates.
6
Sprinkle a few tablespoons of water into the masala to create a semi-thick, coating gravy.
7
Gently place the bread triangles into the simmering gravy, coating both sides lightly without making them too soggy.
8
Cover the pan for two minutes on low heat so the bread absorbs the rich flavors.
9
Garnish with freshly chopped coriander leaves and turn off the heat.
10
For the chutney, blend mint leaves, coriander leaves, raw mango or lemon juice, green chilli, and salt with a splash of water until smooth.
11
Serve the hot Seyal bread immediately alongside the freshly ground mint chutney.
Ingredients
4 slices of white or brown bread, cut into triangles
2 medium onions, finely chopped
2 ripe tomatoes, finely chopped
2 green chillies, slit
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp cumin seeds
2 tbsp mustard oil or ghee
Fresh coriander leaves, chopped
Salt to taste
1 cup fresh mint leaves for chutney
1/2 cup fresh coriander leaves for chutney
1 small piece of raw mango or lemon juice
1 small green chilli for chutney
*This AI-generated recipe may contain inaccuracies.