Crumb up the bread, crusts and all, by rolling it gently between your fingers.
Warm up a pan and stir frying the black mustard seeds, asafoetida and cumin, before adding the curry leaves.
Add the diced yellow onion and the sliced green chilli to the spice mix in the pan and continue cooking.
Once the onion is soft and golden, add in the breadcrumbs, turmeric and red chilli powder, as well as a the salt, sugar and lemon juice.
After about 10 minutes, the flavours should be well combined and the breadcrumbs should be slightly crunchy.
Turn out into a bowl or plate and serve with a side of natural yoghurt and a sprinkle of chopped coriander. A spoonful of mango or lime pickle can also be added to taste.