Bread Upma

2 cups chopped bread
1/2 cup chopped onions
1/2 cup chopped green bell pepper
1 teaspoon mustard seed
1 teaspoon turmeric powder
1 tablespoon white lentil (split urad dal)
3 curry leaves
1 red chili
1/2 cup buttermilk or water
1- 2  teaspoon oil
salt

Generally day old crusty bread is used for this recipe. I like to use rustic bread like Pugliese bread. Heat a teaspoon of oil in a wok. Add mustard seed, split urad dal(white lentil), red chili,curry leaves and turmeric powder. Once the mustard seeds begin to splutter, add the onions and bell pepper. Saute until the onions and bell pepper are cooked. Toss the bread cubes in buttermilk/water to coat them. Using buttermilk, gives the bread a tangy taste. If you don't like buttermilk or for a vegan option, use water. Add the bread cubes to the wok. Stir to incorporate the bread cubes with the onions and bell pepper. Add salt. You can continue cooking the bread upma on the stove top for another 10-15 minutes until the bread cubes are crunchy.

Instead of cooking on the stovetop for 10-15 mintes, I prefer to put the bread upma in the oven for a crisp and crunchy texture. Preheat the oven to 320 degrees. Spread the bread upma on a tray and put it in the oven for 12-15 minutes.