This is a wonderful way to use up stale bread. This dish is served at breakfast or snacktime in India. It tastes best when served immediately. Be sure to stir-fry quickly, or the bread may absorb too much oil.
Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium and add the asafetida, cumin seeds, and mustard seeds. When the cumin changes color and the mustard seeds begin to sputter, add the onion and sauté for 2 minutes or until translucent.