Ingredients:
4 cups bread-crusts removed and diced
1 cup peas-cooked
1/2 cup peanuts-roasted and peeled
2 tbsp oil
1/8 tsp asafoetida
1.5 tsp mustard seeds
10-15 curry leaves
2-3 whole red chillies
1/2 tsp turmeric
2 tsp salt
1 tsp green chillies-finely chopped
1/2 cup water
1 tbsp lemon juice
1 tbsp chopped coriander leaves
fresh coconut-grated
lemon wedges

Method:
Heat the oil and add the asafoetida, mustard seeds, curry leaves and the red chillies.
When seeds begin to splutter, add peas, peanuts and turmeric and turn around a little.
Add salt and bread and mix well. Add some water and saute till mixed and heated through.
Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander.
Transfer on to a serving dish, garnish with the coconut and the rest of the coriander and lemon wedges, and serve.