Cut bread slices into small bite size pieces or coarsely crumble it and keep aside
Heat the oil in a non stick pan and add mustard seeds.
When the seeds crackle, add the curry leaves, asafoetida, ginger, green chilies and onion and peanuts. Sauté on a medium heat for 1 to 2 minutes.
Add the potatoes and tomatoes Mix well and cook on a medium heat for 2 to 3 minutes while stirring it frequently.
Add the crumbled bread, turmeric powder, chilli powder, salt, and water.
Mix well so the spice mixture coats all over.
Cook on a medium heat for 2 minutes, while stirring frequently.
Switch off the flame, add the coriander leaves and lemon juice and mix well.
Serve hot with tomato sauce and green coriander chutney.
