Ingredients

• 1 - thick spicy sev
• 2 - ripe tomatoes, finely chopped
• 1 - onion, finely chopped
• 1/2 tsp - ginger, grated
• 1 stalk - curry leaves
• 1 tsp - mint leaves, finely chopped
• 1 tbsp - coriander leaves, finely chopped
• 2 - green chillies, slit lengthwise
• 1/2 tsp - chilli powder
• 3 pinches - turmeric powder
• 1/2 tsp - sugar (optional)
• 1/2 tsp - cumin seeds
• salt to taste
• 1 tbsp - oil

How to Make Stuffed Veggies From Leftover Rice

• Heat oil in a heavy pan. Add cumin seeds, allow to splutter.
• Add green chillies, curry leaves, ginger and stir.
• Add onions, stir-fry till soft.
• Add tomatoes, masalas, cook till tomatoes are mushy.
• 5 mins before serving:
• Heat prepared gravy well,
• Add 1/2 cup water, bring to a boil.
• Add sev, 1/2 coriander, mint, stir and cook for a minute.
• Pour into serving dish, garnish with remaining coriander.
• Serve hot with parathas, phulkas, or even slices of fresh bread.