The recipe for baked bread cups is inspired from Nithi's recipe at 4th Sense Cooking.
Bread slices (I used brown slices)
Butter as required
Cooked moong sprouts
Salt to taste
Thick beaten curd
Finely chopped onion
Finely chopped tomato
Finely chopped coriander leaves
Remove the corners of the bread if you want to and apply little butter on both sides. Place them in a cupcake tin. Preheat oven to 190 degrees and bake for 10 minutes.