Bread in Tempered Yogurt

Ingredients:

Wheat Bread 4 Slices
Yogurt 1 – 1 1/4 Cups
Green Chiles 1
Ginger 1/2 Inch Piece
Red Chili Powder as required
Cilantro few Sprigs
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Cut the bread into desired shapes with help of a cookie cutter.
Alternatively, just remove the edges of the bread and keep aside.
Heat a flat pan on medium heat, apply few drops of oil.
Arrange the bread slices on hot pan and drizzle few drops of oil.
Season the bread with salt and red chili powder.
Toast them on both sides till the bread turns golden brown in color.

Peel and roughly chop ginger.
Remove stems, wash and roughly chop green chile.
Coarsely grind ginger and green chiles with pinch of salt.
Wash and finely chop cilantro.

In a wide vessel, whisk together yogurt, ginger green chilli paste, turmeric powder and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, remove from heat and pour into above yogurt bowl once it cools down a little.
Dip each toasted bread slice into the yogurt mixture and remove onto a serving plate.
Repeat the same with remaining bread slices.
Drizzle any leftover yogurt mixture over the bread slices.
Serve bread in tempered yogurt immediately.