Tomato Seyal Bread
Prerna Advani
by Prerna Advani


  • Family Recipes
  • Indian
  • Sindhi
  • Vegan

Another Sindhi delicacy (my Indian sub-cultural group).

Sharing my mother’s recipe - thanks, mom!


Per ~2-3 servings:

  • 6 slices of tough bread, cut into quarters with edges cut off (we use Tuscan Pane)
  • 3 medium tomatoes, peeled
  • 1 inch piece of ginger, roughly chopped
  • 1 medium green chili
  • 1 tablespoon oil
  • 1 tablespoon tomato paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • salt, to taste

For tempering:

  • 1 tablespoon oil
  • 1 teaspoon fine mustard seeds
  • 1 twig of curry leaves (6 to 8 leaves)
  • 1/2 tsp asafoetida


  • In a mixer, blend tomatoes, ginger, and green chili.

  • In deep edged pan, heat your oil. Add the tomato mixture, tomato paste, turmeric, coriander powder, and salt.

  • Saute on low heat.

  • Add 1.5 cups of water to the pan and mix to incorporate. Cover and let it boil for 5-6 mins on medium heat.

  • Lower heat back to a simmer and add the bread. Soak the bread entirely, but avoid mixing too hard to prevent the bread from becoming mushy. Remove from heat.

  • In the smallest pan you have, add all the ingredients for the tempering and cover for a few minutes while the seeds cook.

  • Pour tempering over the tomato bread and mix to incorporate.

  • Enjoy!

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