prep time
15 minutes
cook time
15 minutes


This hearty side dish goes well with just about anything and leaves a saucy and spicy aftertaste in your mouth. Try it right away.


1 TBSP Cooking Oil
1/2 TBSP Mustard Seeds
1/4 TBSP Whole Cumin
2 TBSP Garlic (Chopped)
2 Green Chili (Slit)
1 Green Chili (Chopped)
1 TBSP Ginger (Chopped)
5-6 Curry Leaves
1 Cup Onion Sliced
1 Cup Left Over Veggies
1 TBSP Fresh Coriander Chopped
1/2 TBSP DelMonte Green Chili Sauce
1/2 TBSP DelMonte Red Chili Sauce
1/4 TBSP DelMonte Brewed Vinegar
1 TBSP DelMonte Tomato Ketchup
3-4 Bread (Small Pieces)
- Sugar
- Crushed Black Pepper
- Turmeric
- Salt To Taste


  1.  In a non-stick pan, heat oil. Add mustard seeds, let it crackle and add whole cumin, saute for 5 seconds and add 1 tsp chopped garlic and slit green chilli. Saute for 10 seconds & add sliced onion. Saute till onions are soft.
  2. Add a pinch of turmeric & little chopped coriander, saute for a couple of seconds.
  3. Adda small pieces of bread, stir fry it and mix well.
  4. Toss it in between.
  5. Adjust seasoning. Mix it well and keep aside in a bowl.
  6. In the same pan add oil, chopped garlic, chilli, ginger & saute on high flame. Don’t let it burn.
  7. Add Chinese sauces to it, saute for a couple of seconds & add leftover vegetables. Stir fry it on a high flame till cooked. Add little water to add some moisture.
  8. Adjust seasonings. In a serving bowl, first, add stir-fried bread and top it up with Chinese sauteed veggies. Garnish with chopped coriander or spring onions.

Chef s Tip: Adjust the sauces according to the consistency needed.

Variations: You can use leftover roti, rice as well instead of bread.

Enjoy your meal!

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