Cut the bread slices into small bite-sized cubes. Keep them aside. If the bread is very soft, you can lightly toast it to prevent sogginess.

In a pan, heat some oil over medium flame. Add mustard seeds and let them splutter. Then add curry leaves and green chilies and sauté for a few seconds until fragrant.

Add chopped onions to the pan and cook until they turn soft and light golden. This adds sweetness and depth to the upma.

Add chopped tomatoes and cook until they become soft and mushy. Then add turmeric powder and salt. Stir well to mix everything evenly.

Now add chopped carrots and green peas. Sprinkle a few drops of water, cover the pan with a lid, and cook for 3 to 4 minutes on medium heat until the vegetables turn tender but not mushy.

Add the bread cubes to the cooked mixture. Gently toss everything so that the bread absorbs all the flavors without breaking apart. Cook for 2 to 3 minutes on low flame.

Turn off the heat. Add lemon juice and freshly chopped coriander leaves. Give a final gentle toss to mix everything well.

Serve the bread upma warm, garnished with extra coriander leaves or a few drops of ghee for extra flavor. It pairs well with tea, coffee, or curd.