500g leftover bread 
6 tbsp oil 
2 slit green chilli 
pinch hing (asafoetida)
⅛ cup lemon juice, maybe more
½ tsp turmeric 
big handful of cilantro, finely chopped
1 tsp salt

1. Cut leftover bread in bite size pieces. Sprinkle lemon juice all over the bread but taste check your way through it. You want it to have a zingy sour taste. If your bread is too tough, then add a little bit of water- about 1 tsp at a time.

2. Heat oil in a non stick pot on medium heat. Bloom hing and crackle the chillies. Add in the turmeric and cilantro. Cook for about 30 seconds to a minute. Next turn the heat to low and add the bread and salt and stir well. Cook for about 15 minutes stirring occasionally. Serve hot with a an additional handful of cilantro garnish.