Heat oil in a non-stick pan. Add peanuts and fry till golden brown. Drain on an absorbent paper and set aside. Add mustard seeds in the same oil. Once the mustard seeds splutter, add curry leaves and sauté for half a minute.

Add onions and sauté for three to four minutes. Add turmeric powder, chillies and add the vegetables. Cover with a lid and cook for five minutes.
Add coriander powder and sauté for two minutes. Add bread, salt and sprinkle some water. Cover and cook for five minutes. Add coriander leaves, lemon juice, fried peanuts and mix well. Serve hot.