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1
Roughly mash the boiled potatoes in to small to medium sized chunks. Keep aside.
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2
Break the bread slices into small crumb-like pieces using your hands.
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3
Sprinkle salt water on the pieces, so that the bread becomes soft.
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4
Heat the oil in a medium sized pan and add the mustard seeds once oil is hot. Wait for mustard seeds to crackle.
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5
Add curry leaves, swirl around so leaves don't burn.
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6
Now add turmeric powder, green chillies, potatoes and salt.
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7
Fry the potatoes on medium heat for about 2-3 mins so that the spices are absorbed.
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8
Now add the bread crumbs. (If you find the crumbs are soggy, squeeze out excess water and then add the crumbs to the pan.).
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9
Stir to mix well. You can also add some more oil if you find the bread crumbs are too dry.
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10
Keep stirring for a couple of mins on medium heat.
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11
Turn off the heat.
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12
Sprinkle garam masala. Cover the pan and left sit for 2-3 minutes.
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13
Remove lid, stir to mix garam masala properly.
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14
Turn Upma in a serving dish, garnish with freshly chopped coriander leaves.
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15
Serve hot!
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16
Tip: You can also add freshly ground ginger to your Upma. (I prefer mine w/o ginger flavoring). Add ginger paste as per taste to hot oil after the mustard seeds crackle and before you add the curry leaves. Allow the ginger to brown a bit.
