Corn & Mint Bread Poha

“Reminds me of 
Tiffin and school,
Mum packing 
A lunch so cool.
Of friends saying 
‘Oh she’s so fine’,
Going back home

For a super high-five. 

Of Sunday morning
Sizzles & food fried,

Waking me up

With a kiss oversized.
Of goodbyes, wet eyes

Hostels don’t wait, 

Her last warm hug
Put in a plate...”

4 slices of bread, cut into small squares
2 ripe tomatoes, chopped
½ cup cherry tomatoes, halved
½ onion, chopped
3 cloves of garlic, crushed
½ cup corn kernels
1 cup fresh mint leaves
5-6 curry leaves
½ teaspoon cumin seeds
¼ teaspoon mustard seeds
½ teaspoon pav bhaji masala
2 tablespoons olive oil
1 teaspoon salted butter
Salt to taste
Chat masala to garnish
Heat oil in a pan. Add the cumin, garlic and onions and sauté till the onions turn transparent and brown. Stir in both kinds of tomatoes, turn flame to medium and cook till the tomatoes turn tender and pasty. Add the mint leaves, curry leaves, masala, salt and corn kernels and stir for a few minutes on high flame. Now add the bread, mix well and cook for 3-4 minutes on low flame. Make sure all pieces of bread are coated with the tomato paste. Melt butter on the side and add it to the pan, while continuously stirring the bread on high flame. Remove from flame once the bread starts to turn crisp and brown.
Garnish with chat masala and mint leaves. Makes a great Sunday breakfast.