Desi Style Panzanella Salad

Add ghee to a skillet over medium-high heat. Add fennel seeds and saute for 30 seconds, then add turmeric and cubed bread and mix well until the bread is well coated. Add cumin powder and coriander powder and mix well. Saute for 3 minutes. Lower the heat to medium-low, add minced garlic, and season with salt. Saute for another 1-2 minutes, ensuring the garlic doesn’t burn. Remove the skillet from the heat and set aside.

Make the dressing, add olive oil, vinegar, tomato achaar, salt, and pepper to a small jar. Close the jar and shake until well combined.

In a mixing bowl, add the vagharela croutons, tomatoes, cucumber,  drained onions, kerda or capers, and dressing. Mix well and serve.