Heat a pan and toast the bread until crisp on both the sides. Cool completely. Cut them to small cubes and set aside.

Pour oil to the same pan and on a medium heat fry cashews or peanuts until golden, crunchy and aromatic. Set these aside with bread.

Add mustard seeds and urad dal (optional). Saute till urad dal turns lightly golden.

Next add green chilies and curry leaves. Saute until the leaves turn crisp.

Sprinkle hing. Add onions and saute until they turn golden. Saute the ginger paste as well for 30 seconds.

Next add tomatoes, salt and turmeric. Note that your bread is salted so add only as required, start with ¼ teaspoon. Saute until tomatoes turn soft and mushy.

Then add chili powder and sugar. Saute for 1 to 2 mins until the raw smell goes off.

Pour 3 to 4 tablespoons water and mix.

Cook until the mixture turns thick. Taste test and adjust salt if required.

Add bread cubes and cashews. Mix gently to coat the bread with the onion tomato masala.

Sprinkle coriander leaves.

Serve bread upma hot. Sprinkle some lemon juice.